Page 107 - 2016TOHCookbook

Auntie Virginia’s Zucchini Bread
Petrucci Family | NORWOOD, MA
“This is Auntie Virginia’s special recipe!” GREG AND TERESA PETRUCCI
INGREDIENTS
Makes 2 loaves
3 cups all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
1 teaspoon baking soda
1 tablespoon ground cinnamon 3 large eggs
1 cup vegetable oil
2 1⁄4 cups granulated sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
PREPARATION
1. Preheat oven to 325°F. Grease and flour 2 8- by 4-inch loaf pans.
2. In a bowl, whisk together the flour, salt, baking powder, baking soda and cinnamon. In a large bowl, whisk together the eggs, oil, vanilla and sugar.
3. Add the flour mixture to the egg mixture stir together until well combined. Stir in the zucchini and nuts. Pour into the prepared pans.
4. Bake until a toothpick inserted in the center of the bread comes out clean, 40 to 60 minutes. Let cool in pan 10 minutes, then invert onto a wire rack to cool completely.
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