Where we live, zucchini THRIVES in our home gardens. Most years, we get so much that we can’t seem to eat it fast enough. We have found that grating it and putting it in freezer safe zip bags allows us to add it into our baked goods to add both flavor and moisture. The boys in our family request this bread on a VERY regular basis. Give it a try and let me know what you think!
Zucchini Bread
- 1 cup oil
- 3 tsp cinnamon
- 2 cups sugar
- 1 tsp salt
- 3 eggs
- 1 tsp soda
- 2 cups grated zucchini
- 1 tsp baking powder
- 3 tsp vanilla
- 3 cups flour
- 1 cup chopped nuts (optional)
Mix oil, sugar, and eggs. Add zucchini and vanilla, mix well. Add the remaining ingredients. Grease your loaf pans and dust lightly with sugar (similar to the flour dusting technique). Fill loaf pans 2/3 full. You can also dust the top of the batter with a light layer of sugar as well. Bake at 350 degrees for 1 hour for large loaf pans or 25 minutes for small loaf pans. Be very careful to not overbake. Makes 2 large loaves or 4 small loaves.
Enjoy!