It’s zucchini season! One of my all time favorite recipes to use my zucchini for is to make zucchini bread! I got this recipe from my aunt and trust me… you will want to keep this one handy for when your zucchini is ready! I also shred any extra zucchini and freeze it (be sure to measure and write how much is in each bag to make it easier to know how many bags to take out to thaw) to use to make this recipe in the winter! This recipe makes two loaves.
Zucchini Bread
Ingredients:
- 3 eggs
- 2 1/4 cups sugar
- 1 cup oil
- 3 teaspoons vanilla
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- 2 cups zucchini (finely shredded)
Directions:
- Preheat oven to 325 degrees Fahrenheit.
- Spray two loaf pans (I like to use long and narrow pans) with cooking spray and line the bottom with parchment paper. (I have trouble getting the bottom to come out nicely without the parchment).
- Beat eggs in the mixer. Slowly add sugar, oil, and vanilla. Mix.
- Add flour, salt, baking powder, baking soda, and cinnamon. Mix.
- Add shredded zucchini. Mix.
- Pour into prepared pans and bake at 325 degrees Fahrenheit for 50-60 minutes or until done.
- Allow to cool a little and remove from pan. Enjoy!
TIP: Mom taught me to gently press down the bread in the center and if it leaves a dent, it’s not done. If it is firm enough to bounce back up right away it’s ready to take out! Works with cake too!
What do you do with your zucchini? Let me know! I’m always on the lookout for more ways to use our garden produce!
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Life on Lady Slipper Lane 