Zucchini Bread

With the abundance of Zucchini I’ve been getting from my garden, I needed to use up some of it; here is one of the recipes I’ve made.

zucchinibread3 eggs
1 cup Vegetable oil                                                        974182_10151711079949470_2042719981_n
2 teaspoon Vanilla extract
2 cups grated Zucchini
3/4 cup Sour cream
3 cups All-purpose Flour
2 cups Sugar
1 teaspoon Cinnamon
1 teaspoon Baking Soda
1 teaspoon Salt
1 cup chopped pecan or walnuts, optional
1/2 Chocolate chips (I used the mini in this recipe), optional

Preheat your oven to 350 degrees. Grease and flour 2 loaf pans about (9×5-inch). Set them aside.

In a mixing bowl, beat the eggs well. Add the oil, vanilla, and grated zucchini; set this aside. In another bowl, combine the flour, cinnamon, salt, baking soda, and sugar; stir and set aside. To the egg mixture, add the sour cream and combine well. Add the dry ingredients to the egg/sour cream mixture and mix to combine well. Add the nuts and chocolate chips, if using.

Pour the batter equally into the prepared loaf pans. Bake them for about 1 hour or until they test done and are golden brown in color, this depends on your oven. Remove and cool completely before slicing.

*NOTE: Start checking for doneness at about 50 minutes.

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