by A.J. Coltrane
A recipe we got from a former co-worker of mine. It came with the title: The Best Zucchini Bread. I’ve never had better, so I’m fine with calling it that.
|AP Flour||3 cup|
|Canola/Vegetable Oil||1 cup|
|Brown Sugar||2 cup|
|Zucchini (grated)||3 cup|
|Chopped Nuts (optional)||½ cup|
|Baking Soda||1 tsp|
|Baking Powder||½ tsp|
|AP Flour||1/3 cup|
|Brown Sugar||2 TBP|
|Butter (softened)||¼ cup|
1. Preheat oven to 325F.
2. Butter and flour two loaf pans.
3. Mix the bread ingredients. Divide into the pans.
4. Using your fingers, combine the topping ingredients. Sprinkle on the batter. Try to cover as much of the surface as possible.
5. Bake 1 hour. The bread is done when a toothpick comes out clean.