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.

Ingredients

• 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.