Hopkins Family Cookbook

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Zucchini Bread by Mom (Pam Hopkins)

Ingredients

3 c. flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
3 tsp. ground cinnamon
3 eggs
1 c. vegetable oil
2 1/4 c. white sugar
3 tsp. vanilla extract
2 c. grated zucchini
1 c. walnuts

Directions

Grease and flour two 8x4" pans.
Preheat oven to 325.
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl.
Add sifted ingredients to the creamed mixture and beat well.
Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean.
Cool pan on rack for 20 minutes.
Remove bread from pan, and cool completely.

Sandy's Zucchini Bread by Sandy Knose

Ingredients

3 eggs
3 teaspoons vanilla
1 cup oil
2 1/2 cups sugar
2 cups grated zucchini (Do not pack)
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
3 heaping teaspoons cinnamon
1 cup nuts (optional)

Notes

Sandy was the secretary for the special education department when I worked a the high school. She was my daily lunch mate and would give me a loaf of her zucchini bread at Christmas. (Mom - Pam Hopkins)

Directions

Bake at 325 degrees for 1 hour in 2 well greased loaf pans or 4 mini loaf pans; 30-35 minutes for muffins.