This photo were shared with me by my sister, Carol Arroyo, and her website
The Baking Pan. When life gives you too many zucchini squash in your garden, make zucchini
Check out Linda's Bread Making Hints:
Secrets to using the bread machine,
About yeast in bread making,
Sourdough Starter, and
Check out all of Linda's great
Bread Recipes for your bread making.
Zucchini Bread Recipe
Yields: 2 loaves
Prep time: 20 min
Cook time: 60 min
2 cups granulated sugar
1 cup vegetable oil
3 cups all-purpose
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon ground cloves
2 cups shredded unpeeled
1 cup chopped nuts of your choice
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees F. Lightly grease and flour two (2) 9 by 5-inch loaf pans.
In a large bowl, cream eggs, sugar, and vegetable oil until light and fluffy. Mix in flour, salt, cinnamon, baking powder, and baking soda.
Add cloves, zucchini, nuts, and vanilla extract; stir until well blended.
Pour batter into prepared loaf pans and bake 55 to 60 minutes or until a toothpick inserted in the center comes out clean.
NOTE: Be sure and poke the toothpick to the center of the loaf. A good check is to use an instant
digital thermometer to test your bread. The temperature of the bread should be
at 200 degrees F. when done.
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Remove from oven and cool on a wire rack 10 minutes; remove
from pan. Cool completely before slicing.
Yields 2 loaves.