Aunt Ruth’s Zucchini Bread

Aunt Ruth’s Zucchini Bread

3 eggs, beaten
2 cups sugar
1 cup vegetable oil
1 teaspoon vanilla
2 cups grated zucchini

3 cups flour
1 teaspoon soda
1 teaspoon baking powder
1 teaspoon salt
3 teaspoons cinnamon

Mix well and pour into 2 lightly greased and floured bread pans or one 9×13” pan. Bake at 325 for 1 hour. Toothpick test.

Optional frosting:
Heat and stir together 1.5 tablespoons flour and 1/2 cup milk until thick; set aside. Beat together 1/2 cup sugar, 1/2 cup butter, and 1/2 teaspoon vanilla for 4 minutes. Add paste and beat until fluffy.

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