Top Recipes

Banana-Strawberry Yogurt Shake
Rating: (0)

View

Grandma Hatch's Chocolate Chip Cookies
Rating: (0)
The Best Cookies in the World!
View

Slow Cooker BBQ Pulled Chicken
Rating: (0)
Makes some tasty BBQ pulled chicken sandwiches. Also good over rice.
View

Search
New Recipes

Banana-Strawberry Yogurt Shake
Rating: (0)

View

Hummus
Rating: (0)
Garbanzo bean dip (also known as middle eastern chickpea dip)
View

Oatmeal Cookies
Rating: (0)

View

Basic Crepes
Rating: (0)

View

Slow Cooker BBQ Pulled Chicken
Rating: (0)
Makes some tasty BBQ pulled chicken sandwiches. Also good over rice.
View

Quick Tips
Scan It Store It Use It

Use It

Use It Search Recipes

Zucchini Bread
Rating: of 0
By: EFoodStorageStaff
"These can be made with either fresh zucchini or frozen from your food storage. "
Prep Time: 20 minutes
Cook Time: 20 minutes
Ready In: 40 minutes
Servings: 12
Print Add to My Recipes Rate It Flag

Ingredients

3 Cup grated fresh or frozen zucchini. (If using frozen be sure to drain moisture.)
2/3 Cup vegetable oil
1 1/3 Cup Sugar
2 eggs beaten
2 tsp vanilla
2 tsp baking soda
1/2 tsp salt
3 Cup flour
2 tsp cinnamon
1 tsp nutmeg
0 optional ingredients include walnuts or raisins

Instructions

  1. You will need to preheat the oven to 350 degrees. You don't need a mixer for this recipe. Blend sugar, eggs, and vanilla. Stir in zucchini (don’t use a beater) Stir in dry ingredients. Stir in optional ingredients.
  2. Use cupcake holders or coat each muffin cup with vegetable oil. Bake for 25 to 30 minutes or until muffins are golden brown.
  3. Omit the cinnamon and nutmeg spices if you want to add dried apricots, golden raisins or sunflower seeds from your food storage.

Reviews