Zucchini Bread

By The Oracle

This is a great recipe for the end of summer.  It’s easy, quick and full of fiber.  Plus, if you grow zucchini like I do, you have a lot of those suckers around.


3 eggs

1 cup vegetable oil

1 cup sugar

1/3 cup molasses  (The hero of this recipe.)

2 tsp. cinnamon

2 tsp. vanilla

1 tsp. baking soda

¼ tsp. ground cloves

½ tsp. salt

2 ½ cups flour

2 cups shredded zucchini


In a large mixer bowl, cream together the eggs, oil, sugar, molasses, cinnamon, vanilla, baking soda, cloves and salt. You want to stir this for a while, so it fluffs up.  When it’s fluffed a bit, reduce mixer speed to blend.  Then alternately add the flour and shredded zucchini a cup at a time.  When everything is evenly mixed, split mixture between two greased bread pans.  Bake at 350 degrees for one hour.  Cool, slice, and serve with soft butter.

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