Mix all ingredients for at least two minutes. Pour into waxpaper lined loaf pans (about 2/3 full). Bake at 350 for about 45 minutes. Cool on wire racks. Makes 2 medium sized loaves.
Brenda Stanley has been cooking since she was a child and loves creating and sharing her own recipes. Her cookbook, “The Zucchini Houdini” has been a bestseller and a must have for gardeners (or those who end up with the squash on their doorstep). She was the host of her own cooking show on KPVI-TV for 10 years and is now devoting her time to writing, cooking, gardening, and grandkids! She and her veterinarian husband, Dave live on a small ranch in Blackfoot, Idaho with their dogs, horses, chickens, sheep and whatever else Brenda decides to add to her “petting zoo”.
Wow, this could not get any more simple! I will have to try this soon!
I would love to hear what you think!
I made it today, and since I’m such a rebel I also added raisins! Yummy! I will make this again! Thanks for sharing the recipe!
I made this bread today & it is fantastic. I love that it is so simple to make. Thanks for sharing this. I will be trying more of your recipes.
I’m so glad you like it! I have another that is very similar but for Zucchini Bread. I will share it later and it is in my book.