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Flavors of the Arboretum Zucchini Bread

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From the Arboretum Cooking Classes

3 cups zucchini, shredded
2 cups sugar
1 cup vegetable oil
1 tablespoon vanilla
3 eggs
1/2 cup sour cream
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon nutmeg
2 teaspoons cinnamon
1/2 teaspoon baking powder
1 cup chopped nuts

Preheat oven to 325°F.

Combine zucchini, sugar, oil, vanilla and eggs in large bowl. Beat for 1 minute. Add remaining ingredients and mix well.

Pour into two greased and floured 9×5-inch loaf pans.

Bake for 60 to 70 minutes, until toothpick comes out clean. Cool for 15 minutes before removing from pans.

Recipe, used with permission,  from “Flavors of the Arboretum: 101 Tastes of the Season.” Minnesota Landscape Arboretum. 2011.

 

- Recipe courtesy of Sue Doeden

 

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