Monday, July 1, 2013

Zucchini Bread

The zucchinis I picked in the garden were so large that 1/2 of one is big enough to make 2 loaves of bread.  This recipe is for 2 loaves.  So make one and give one away or freeze one for later.  Zucchini bread is just as good thawed and eaten several months later.
  • 2 cups shredded zucchini
  • 3 eggs
  • 1 3/4 cups sugar
  • 1 cup vegetable oil
  • 2 cups flour
  • 1/4 teaspoon baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 2 teaspoons vanilla
  • Optional: 1 C chopped walnuts - I am leaving these out
First prepare the zucchini by washing it and shredding it with a grater.  Place it in a bowl and squeeze out as much of the liquid as you can.
Mix together eggs, sugar, & oil.

Stir in remaining ingredients (except zucchini) and mix until combined.
Add zucchini.
Pour mixture into 2 greased & floured loaf pans.
Bake 55-60 minutes at 350 degrees until a toothpick inserted in the center comes out clean.
My friend Chris taught me a trick to keep zucchini bread moist.  When the bread is still warm place it in a ziploc freezer bag and freeze it immediately.  I am keeping one loaf warm and doing this with the other.
 photo dinner-signature_zpsccb424d2.jpg
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1 comment:

  1. That looks yummy! I have a recipe for banana cake that says to freeze it right after it comes out of the oven. I thought it was very strange but I did it. That was seriously the best banana cake ever! It's gotten rave reviews and I'm pretty sure it's because of the freezer trick.