These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
Mom's Zucchini Bread
From Greener Acres Farm
<p>My mom’s never fail recipe. I will sometimes do this in a bundt pan instead of 2 loaf pans. Sometimes add chocolate or butterscotch chips. (I often increase the Cinnamon to 1 <span class="caps">TBSP</span> because we like it spicy)</p>Source: Carol Eltman (Entered by Cathie Dibert)
Serves: 2 loaves or 1 bundt cake
Ingredients
3
Eggs
2 cups
Sugar
1 cup
Vegetable Oil
1 TBSP
Vanilla
2 cups
Flour
1 tsp
Grated Lemon Rind (optional)
2 cups
Peeled and Grated Zucchini
1 tsp
Cinnamon
1/4 tsp
Baking Powder
1/4 tsp
Baking Soda
1 tsp
Salt
1 cup
Nuts, Finely Chopped (optional)
Step by Step Instructions
- Beat eggs until light and fluffy.
- Add sugar, oil & vanilla, mixing until thick.
- Add zucchini & stir thoroughly.
- Sift flour, cinnamon, baking powder, baking soda and salt.
- Add flour mixture into moist ingredients and stir until smooth.
- Add chopped nuts and lemon rind, if using.
- Bake in 2 greased and floured loaf pans (or 1 bundt pan) for about an hour at 350 degrees.