I'm having a few house guests this weekend so I thought it would be fun to have an assortment of mini muffins for a quick breakfast Sunday morning. This recipe will make 2 loaves - I decided to make one loaf and the remaining batter made 48 mini muffins. These will keep in the freezer too!
Mom's Zucchini Bread
Mix together:3 eggs
1 C oil
2 C sugar
2 C peeled & grated zucchine (about 1 large zucchini)
3 t. vanilla
In separate bowl mix:
3 C flour
1 t. salt
1/4 t. baking powder
1 t. baking soda
3/4 t. nutmeg
3 t. cinnamon
Add flour mixture to egg mixture. Add 1 small can crushed pinapple (drained)
Divide between 2 loaf pans. Bake 1 hour @ 350 degrees.
4 comments:
Sarah...love you recipes! Keep them coming
Mom's Zucchini Bread is the best. Your sister (Jen) keeps a very healthy pantry...the journey has been great. I do not miss all the junk I was mistaking for food. I do not think I could eat pasta again if it was not whole wheat. Great Blog. Thanks for sharing!!!
Andrew
Love your blog! Check out Bakerella and Pioneer Woman Blogs...you'll love them, especially if you are into baking!
-Heather
Hi Mrs Sikora! Thanks for the feedback :)
Andrew - mom's zucchini bread definitely is the best :) Thanks for being a reader :)
Thanks Heather! - I checked out those blogs and added them to my neverending list of food blogs to visit!
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