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)
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
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)
Preheat oven to 325 degrees, and grease and flour bread loaf pans.
Grate Zucchini and set aside.
In a large bowl combine, flour, salt, baking soda, baking powder, cinnamon, ginger, and set aside.
In a separate bowl, add white sugar and oil. Mix until creamy.
Once creamy consistency obtained, add in the brown sugar, eggs, & vanilla.
Combine the dry mixture and the wet mixture.
Fold Zucchini into batter. (If you want to add nuts/dried fruits you can also add those at this time)
Pour batter in to greased and floured loaf pans.
Bake for 45-60 minutes.
Did you try the recipe, or have any tips of your own?? Please feel free to comment below!