My daughter learned to make this fairly healthy dessert/snack at camp. She makes it all the time now. Very satisfying and packs in a serving of veggies. This recipe makes two loaves so you can bake two and freeze one for later.
- 2 cups of granulated sugar
- 2 cups of grated zucchini
- 1 cup of vegetable oil
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 tsp ground cinnamon
- 1/4 teaspoon double-acting baking powder
Preheat oven to 350. Beat the eggs until light, preferably with a hand held electric mixer. Add the sugar, oil, zucchini, and vanilla and mix lightly but well. Combine the flour, salt, soda, baking powder, and cinnamon and add to the egg zucchini mixture. Stir until well blended, and pour into two 9 x 5 x 3 inch greased loaf pans. Bake in a preheated oven at 350°F for 50 minutes to 1 hour. You can test it by inserting a toothpick in the middle. If it comes out clean, it's done.