Well for those of you who have been keeping up with my blog, you probably know that the zucchini from my garden has been quite plentiful so far. Like I mentioned in a post a while back, I planned to make zucchini bread. Unfortunately I didn’t get around to it until this weekend. I made a couple of loaves and gave them out to my neighbors along with a zucchini. I had so many large zucchini I had to get them out of the garden because they were starting to kill the other plants!
I love this zucchini bread recipe, which I originally found on www.allrecipes.com. I’ve tried others but this one is my favorite. It is super moist with just the right amount of sweetness. I have to say zucchini bread is my favorite thing to make from zucchini…of course that’s only because it is a baked good…and I love baked goods! 😉 The recipe makes 2 loaves, so you’ll have some to share if you feel like it! It also freezes well. Also, I forgot to take pictures of the bread before I wrapped it up for the neighbors, but you get the point!
3 cups flour
1 cup vegetable oil
2 cup sugar
2 cups uncooked zucchini, grated
2 tsp. vanilla extract
1 tbsp. ground cinnamon
1 tsp. baking soda
¼ tsp. baking powder
1 tsp. salt
- Preheat the oven to 325 degrees F. Grease two loaf pans and set aside.
- Combine the oil, eggs and sugar in a mixing bowl. Beat on medium until well combined. Stir in the vanilla extract and the zucchini.
- Combine all the dry ingredients in a bowl. Add this a little bit at a time to the wet ingredients, mixing on medium.
- Divide the batter in half and pour into two greased loaf pans.
- Bake in the preheated oven for 60-70 minutes or until baked through.