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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
(click here for details)

ZUCCHINI BREAD

From: Dorothy Frank Schiaretta

Ingredients



2 greased bread loaf pans
3 eggs
1 cup oil
2 cups sugar
3 to 4 cups grated zucchini – three or four whole zucchini
3 cups flour (1 ½ cups white flour; 1 ½ cups whole wheat flour)
2 tsp vanilla
2 tsp baking soda
¼ tsp baking powder
1 tsp salt
3 tsp cinnamon
½ cup chopped nuts – I double …chop really fine
½ cup raisins (optional) – I usually double this one too!!

Directions

Mix and bake at 350 for 1 hour. Muffins – 25-28 minutes.

I make up a batch, or two, and freeze. Frozen, I put in a cold oven, set oven for 350 and set for 20 minutes! And they are even better than the day you baked them!

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ZUCCHINI BREAD - NOTES

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ZUCCHINI BREAD - REVIEWS

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