Zucchini Bread
Growing up, I only had zucchini two ways: in a cake and in a loaf. I really should probably learn to like it without all the carbs, but it’s so good and is always a fun Summer treat. I made zucchini cake earlier this Summer, but it kind of flopped. I’ll try that again later; as for now, I’ll post the recipe for the zucchini bread since it turned out better.
| Prep Time | 45-60 minutes |
| Cook Time | 1 hour |
| Servings |
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Ingredients
- 3 Eggs Beaten
- 2 Cups Sugar
- 2 Cups Zucchini Grated
- 3 Cups Flour
- 1 Tsp Baking soda
- 1/2 Tsp Baking Powder
- 1 Tsp Salt
- 1 Tsp Cinnamon
- 1/2 Nuts Chopped (optional)
- 2 Tsp Vanilla Extract
Ingredients
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Instructions
- Preheat oven to 324.
- Beat eggs, add oi & sugar. Cream well.
- Add vanilla.
- Sift dry ingredients and add to other mixture.
- Add zucchini & nuts (if you choose to use nuts)
- Bake 1 hour in greased bread pans. Makes two loaves. Freezes well.
Recipe Notes
Grating the zucchini can take a while. If you have already done that, putting the ingredients together won't take as long. It also depends on how much zucchini you want to prep. I usually cut up all my zucchini at one time and freeze the rest for another time.
