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.
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.