Fall Zucchini Bread

Breads/Muffins/Coffee Cake/Scones


2 eggs
3/4 C. sugar
1/2 C. vegetable oil
1 1/2 tsp. molasses
1 1/2 tsp. vanilla extract
1 C. shredded zucchini
1 1/2 C. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. baking powder
1/2 C. chopped pecans

In a mixing bowl, beat the eggs, sugar, oil, molasses and vanilla. Add zucchini; mix well. Combine flour, baking soda, salt, cinnamon and baking powder; stir into zucchini mixture just until moistened. Stir in nuts. Transfer to 2 greased and floured 5 3/4x3x2" loaf pans. Bake at 350F for 38 to 42 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack.
We always have a lot of zucchini, so I like to make this for our guests as a welcoming treat!

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