What Am I Going To Do With All These Zucchinis Bread?

Updated: Jul 27

I love planting, and sometimes get a little over ambitious. Sometimes my zucchini gets a little out of control and I don't know how much grilled zucchini my family will eat before there is a mutiny. When that happens, I make zucchini bread. A lot of it, and freeze it for future use.


Zucchini Bread Recipe (makes 2 loaves)


Ingredients


  • 3 cups Flour

  • 1 teaspoon Salt

  • 1 teaspoon Baking Soda

  • 1 teaspoon Baking Powder

  • 2 teaspoons Cinnamon

  • 1 teaspoon Ginger

  • 1 cup Sugar

  • 1 cup Vegetable Oil

  • 1 cup Brown Sugar

  • 3 Eggs

  • 2 teaspoons Vanilla Extract

  • 3 cups Zucchini (grated)

  • Pecans/walnuts/almonds/dates/raisins/cranberries/chocolate chips (anything you want to add to make it a little more interesting)

Directions

  1. Preheat oven to 325 degrees, and grease and flour bread loaf pans.

  2. Grate Zucchini and set aside.

  3. In a large bowl combine, flour, salt, baking soda, baking powder, cinnamon, ginger, and set aside.

  4. In a separate bowl, add white sugar and oil. Mix until creamy.

  5. Once creamy consistency obtained, add in the brown sugar, eggs, & vanilla.

  6. Combine the dry mixture and the wet mixture.

  7. Fold Zucchini into batter. (If you want to add nuts/dried fruits you can also add those at this time)

  8. Pour batter in to greased and floured loaf pans.

  9. Bake for 45-60 minutes.

Did you try the recipe, or have any tips of your own?? Please feel free to comment below!

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