Beth Whittemore's Zucchini Bread
Beth Whittemore'S Zucchini Bread is an moderately easy dinner. Made with 3 c. peeled, grated zucchini squash, drained well, 1 1/2 c. corn oil or wesson oil, 3 1/2 c. sugar, 4 eggs, beaten and 3 c. plain flour, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
Combine zucchini, oil, sugar and eggs.
Mix well.
Add sifted dry ingredients.
In pecans. Pour into 3 greased and floured (8 1/2 x 4 1/2-inch) loaf pans.
Bake at 350Β° for 1 hour and 15 minutes.
Let cool 1 hour.
Remove from pans.
π· Perfect Pairings
Complete your meal with these
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