Zucchini bread is one of those great sweet bread recipes that both add vegetables to your diet and tastes so good. I love to grow zucchini and it loves to grow. I use them in many recipes from stirfry to ratatouille. And I always freeze enough of it to make my zucchini bread all year long.
Ingredients:
4 cups shredded zucchini
4 eggs
4 teaspoons vanilla
1 1/4 cups vegetable oil
2 1/2 cups sugar
3 cups flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 tablespoon cinnamon
1/2 teaspoon baking powder
1 cup coarsely chopped walnuts (optional)
Preheat oven to 350 degrees
I begin by adding all my wet ingredients: the zucchini, eggs, vanilla, oil, and sugar. As I stir these, I mix in the egg well. You can do this before adding them but it isn't necessary.
I then add the rest of the ingredients to the top. I try to distribute the spices evenly to make stirring them in easier. I begin by stirring the mixture in a shallow stir to mix just the dry ingredients.
You could use a separate bowl for the dry ingredients and then combine them but this works well for me. Then, I gradually stir deeper into the wet ingredients until it is all well mixed together.
To prepare my loaf pans I coat them with shortening or coconut oil but a nonstick baking spray should work as well.
This recipe will make 2 loaves of bread. I pour equal amounts into each pan (about half full). I then bake the bread at 350 degrees for 30-60 minutes. I tap the top to check if there is a springback to see if it is done.
This bread tastes great hot from the oven with butter on it but my family will even eat it cool without any addition. It is just a great flavor and a great way to use up your prolific zucchini.
