Tuesday, September 29, 2009

Recipe - Zucchini Bread

I've tried a few recipes for zucchini bread the past couple weeks (thanks to ward members' zucchini producing gardens, and their generous sharing), and this one is the winner in both taste and preparation ease. It comes from my friend RaeLyn, and it is absolutely delish!

Zucchini Bread

3 eggs
2 cups sugar
2 cups grated zucchini
1 cup oil
3 teaspoons vanilla

Mix the above ingredients well until light and frothy.

3 cups flour
1 teaspoon salt
1 teaspoon baking soda
2/3 teaspoon cinnamon
1/4 teaspoon baking powder
1 cup chocolate chips

Add in the above ingredients. Pour into two greased and floured bread pans. Bake at 325 degrees for one hour. Makes two loaves.

3 comments:

Jenn said...

Thats so funny-but I just made this too and it's the exact same recipe! I thought it was delish toO!

mj said...

hmmm seems like i need a friend with a zucchini garden. so maybe you want to share the jalapeno dip from our crop? i didn't catch the ingredients. i know it was something like...super cheap salsa from the Mexican isle, cream cheese (or was it sour cream) and a can of jalapenos. but i am not adventurous enough to try it out based on memory.

Lera said...

Maegen - It's just the jalepeno El Pato salsa from the Mexican isle (comes in a small can and is about 60 cents) and sixteen ounces of cream cheese creamed together. Then as an option you can add a couple chopped jalapenos based on how spicy you want it. The dip I brought that night didn't have the fresh jalapenos at all so it was nice and mild.