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Zuchinni Bread

A really good recipe from our Deep Creek neighbor Pat Bailey

Makes 2 loaves

s 3 cups flour
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
2 cups sugar
1 tsp. cinnamon3 eggs, beaten
1/2 cup sour cream
1 cup vegetable oil
1 tsp. vanilla
2 cups (unpeeled) shredded zucchini
1 cup chopped walnuts

Preheat oven to 350º.

Shred zucchini in food processor using top shredder blade.

Whisk together the dry ingredients. In another bowl, mix the eggs, sour cream, oil and vanilla. Combine the wet and dry ingredients until just blended. Fold in the zucchini and walnuts.

Spray two regular loaf pans with Pam, add the batter and bake for 45 minutes or until done (when a toothpick or bread tester inserted into the center of the loaf comes out clean).

Folkestone Inn Bed & Breakfast
Scott & Toni Rowe, Owners/Innkeepers
101 Folkestone Road Bryson City, NC 28713-7891

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