RECIPE AND PHOTOS SUBMITTED BY Patricia Stover
Zucchini Bread
MIX first 5 ingredients together:
2 Cups grated zucchini
2 Cups sugar
1 Cup vegetable oil
3 eggs
3 tsp. vanilla
ADD:
1 small box instant vanilla pudding
1 Cup nuts (optional)
1 Cup raisins (I like to use chopped dates)
2 ½ Cups all purpose flour
1 tsp. salt
2 tsp. soda
3 tsp. cinnamon
¼ tsp. baking powder
1 can crushed pineapple, drained
Bake @ 350 for 55 minutes for bundt pan or this will make 2 loaf pans.
This cake freezes well. You can also put cream cheese icing on it.
This is the best zucchini cake recipe I’ve ever had. It was given to me by a neighbor back in the 1980’s.
Zucchini Bread
MIX first 5 ingredients together:
2 Cups grated zucchini
2 Cups sugar
1 Cup vegetable oil
3 eggs
3 tsp. vanilla
ADD:
1 small box instant vanilla pudding
1 Cup nuts (optional)
1 Cup raisins (I like to use chopped dates)
2 ½ Cups all purpose flour
1 tsp. salt
2 tsp. soda
3 tsp. cinnamon
¼ tsp. baking powder
1 can crushed pineapple, drained
Bake @ 350 for 55 minutes for bundt pan or this will make 2 loaf pans.
This cake freezes well. You can also put cream cheese icing on it.
This is the best zucchini cake recipe I’ve ever had. It was given to me by a neighbor back in the 1980’s.
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