- 1 cup butter
- 2 1/4 cups brown sugar
- 3 eggs
- 3 teaspoons vanilla
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 teaspoons cinnamon
- 2 cups grated zucchini, well drained
- 1 cup chopped walnuts, optional
Cream butter and brown sugar. Add eggs and vanilla. Mix well.
Combine dry ingredients: flour, salt, baking soda, baking powder, and cinnamon. Add to wet mixture. Beat with electric mixer on low speed until blended and then on high speed to mix well. Stir in zucchini and, if desired, walnuts.
Preheat oven to 325 degrees. Butter loaf pans. This recipe will make 2 large loaves (8″ by 4″) or several small loaves. Pour batter into buttered pans. Bake for 50 minutes or until a toothpick inserted in the center comes out clean. Cool on wire racks for 20 minutes. Remove from pans, and cool thoroughly on wire racks. When completely cool, wrap in plastic to store. This bread can be refrigerated for longer storage or frozen.
