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3 eggs
1 cup veg oil
2 cups sugar
1 tablespoon vanilla extract
2 cups zucchini peeled and shredded
2 1/2 cups flour
1/2 cup baking cocoa
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon baking powder

In a mixing bowl, beat eggs, oil, sugar and vanilla. Stir in zucchini. Combine dry ingredient. Add dry ingredients t zucchini mixture and mix well. Pour into two greased 8x4x3 loaf pans.
Bake at 350 for 45 minutes to 1 hour.

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Pumpkin Bread

You can make many mini-loaves from this recipe and give them as gift at the holidays.  If you have a big enough bowl, doubling or tripling the recipe isn’t hard either – so that all you have to do is tend the oven and home made gifts galore. 

 

3 cups sugar

1 cup vegetable oil

3 large eggs

1 16 oz can of solid pact pumpkin (NOT pumpkin pie mix)

3 cups all purpose flour

1 teaspoon ground cloves

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon baking soda

½ teaspoon salt

½ teaspoon baking powder

 

Preheat oven to 350.  Butter and flour pans (9x5x3 or mini-loaf pans).  Beat sugar and oil in large bowl to blend.  Mix in eggs and pumpkin.  Shift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl.  Stir into pumpkin mixture in 2 additions. 

Divide batter between pans (2/3 full).  Bake until tester inserted into center comes out clean (about 1 hour 10 minutes for full loaves and 50 minutes for mini-loaves).  Transfer to racks and cool. 

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