Zucchini Bread
2 c. sugar
2 c. sugar
2 c. grated zucchini
1 c. oil
1 c. oil
3 c. flour
3 eggs
3 eggs
1tsp. salt
1 Tbsp. vanilla
1 Tbsp. vanilla
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. cinnamon
1/2 tsp. ground cloves
1 tsp. ground allspice
1 tsp. ground allspice
1/4 tsp. baking powder
Preheat oven to 325.
Beat sugar, oil, eggs, vanilla and spices.
Stir in zucchini with wooden spoon.
Gradually add other ingredients.
Pour into 2 greased and floured loaf pans.
Bake at 325 for one hour, but test at 45 minutes.
Cool in pans 5 minutes, remove from pans.
Preheat oven to 325.
Beat sugar, oil, eggs, vanilla and spices.
Stir in zucchini with wooden spoon.
Gradually add other ingredients.
Pour into 2 greased and floured loaf pans.
Bake at 325 for one hour, but test at 45 minutes.
Cool in pans 5 minutes, remove from pans.
Chocolate Sour Cream Zucchini Cake
1/2 c. margarine, softened
1/2 c. margarine, softened
2 1/2 c. flour
1/2 c. oil
1/2 c. oil
1/4 c. cocoa
1 3/4 c. sugar
1 3/4 c. sugar
1 tsp. baking soda
2 eggs
2 eggs
1 1/2 tsp. cinnamon
1 tsp. vanilla
1 tsp. vanilla
1/2 tsp. ground cloves
1/2 c. sour cream
1/2 c. sour cream
2 c. zucchini, grated
1/2 bag chocolate chips
9"x13" cake: Bake at 325 for 40-45 minutes
cupcakes: Bake at 335 for 20-25 minutes (Yields approx. 2 dozen)
1/2 bag chocolate chips
9"x13" cake: Bake at 325 for 40-45 minutes
cupcakes: Bake at 335 for 20-25 minutes (Yields approx. 2 dozen)
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