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    Cowboy Zucchini Bread

    September 14, 2012 by G. Stephen Jones 1 Comment

    Jump to Recipe Print Recipe

    Zucchini Bread Recipe

     

    Fred Engel’s Zucchini Bread Recipe Without the Rhyme

    Many of you who have checked out Fred Engel’s Cowboy Point of view for making Zucchini Bread have asked for a simple recipe without the prose.

    Here it is. Enjoy.

    Print Recipe
    5 from 1 vote

    Zucchini Bread

    Prep Time15 mins
    Cook Time1 hr 30 mins
    Total Time1 hr 45 mins
    Course: Breakfast
    Cuisine: American
    Servings: 2 loaves

    Ingredients

    • 1 cup oil
    • 3 eggs slightly beaten
    • 2 cups sugar
    • 2 cups zucchini grated
    • 2 teaspoon vanilla extract
    • 3 cups all purpose flour
    • 1 teaspoon soda
    • ¼ teaspoon baking powder
    • 1 teaspoon salt
    • 3 teaspoon ground cinnamon
    • 1 cup walnuts chopped
    US Customary - Metric

    Instructions

    • Combine oil, eggs, sugar, zucchini and vanilla in a large mixing bowl and blend well.
    • Stir in flour, soda, baking powder, salt and cinnamon. Stir in nuts.
    • Spoon batter in 2 well greased 8 1/2 x 4 x 2 5/8 inch loaf pans.
    • Bake at 325° F for 1½ hours or until done.
    « Pan Seared Duck Breast Recipe
    Zucchini Bread Recipe Poem »

    Filed Under: Bread & Pizza Recipes

    I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me... Read More…

    Reader Interactions

    Comments

    1. Kitty lang

      September 13, 2016 at 2:10 pm

      I use essentially the same recipie as above. I use 2 1/2 C sugar, 1 tsp vanilla, 1/2 tsp baking powder, 1 tsp Cinnamin. However, every time I cook it any more it sinks in the middle so badly that there is about 1/4 to 1/2 inch oh bread on all sides of the loaf pan and the rest sorta conceals in the bottom. I should say I have had this happen at 5,000 ft and at 7500 ft elevation. When I first started with the bread years ago it did not happen. Now it happens with every batch. I’ve tried leaving all the fluid in and draining different proportions of the fluid out. Can you tell me what in the world I am doing wrong? Sometimes I use fresh ground zuchini and sometimes frozen.

      Reply

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