Moms Zucchini Bread
I mix all by hand in a large bowl.
Beat with a fork:
3 eggs, 1 C brown sugar, 1 c white sugar, 1 c. veg. oil.
1 tsp. vanilla, 1-1 1/2 tea. cinnamon, 1/2 tsp. ginger, 1/2 tsp. salt.
Then stir in:
2-3 c. grated zucchini or bananas.
1 tsp. baking soda, 1 tsp. baking powder, 3 c. flour
Optional stir in:
1 c. chopped nuts (I usually use walnuts or pecans), 1 c. raisins (I never add these family thinks they are ucky baked) 1-2 c. chocolate chips. I had two opened bags, and used some of the reg. size and some of the mini size.
Bake in 2 greased and floured loaf pans at 350 degrees for 45 minutes to 1 hour. When baking in the mini pans do adjust the length of baking time.
My special secret tip: (boy are you lucky to score this one from me)
I do not flour my loaf pans with flour. I use a cinnamon and sugar mix. After spraying the pay, I sprinkle the cinnamon and sugar mix on and cover bottom and all sides really well. Pour in the batter, bake, and then once done, let sit for only 8-10 minutes to cool then pop out of pan. If you let it sit to long the sugar will make the bread become one in the pan, and you will be eating it with a spoon out of the pan. I have done this little trick for years now, and the family
I will use this for my banana bread from now on, and if that is the case, sometimes I will stir in a big ol' tablespoon or so of peanut butter. Oh ya - peanut butter, lets just say YUMM! Banana, peanut butter, chocolate chips and cinnamon - all the things I love rolled into one bite. Whooo!