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Image via Sandra Miller
My kids won't touch zucchini on a dinner plate, but they devour this vegetable-packed bread as fast as I can make it. And I make plenty of it every summer when zucchini overtakes our garden.
Since this recipe yields two large loves, it's also the perfect thank-you treat for the friend that takes your child to the beach for the day, or the neighbor that waters your garden while you're on vacation…if you can bear to part with it.
RECIPE: Easy Zucchini Bread
Yields: Two loaves
Prep time: 10 minutes
Cook time: 50 minutes
Total time: 60 minutes
Ingredients
Combine the following ingredients in a large bowl and beat until well mixed
- 3 eggs
- 1 cup oil
- 2 teaspoons vanilla
- 1 1/2 cups sugar
- 2 cups grated raw zucchini (approximately 2 medium-sized)
Once well mixed, add:
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 3 cups flour (or gluten free baking mix such as Pamela's)
- 2 teaspoons cinnamon
Optional additions:
- 1/2 cup raisins
- 1/2 cup chopped walnuts or pecans
Directions
- Preheat oven to 350 F
- Grease and batter two 8.5 x 4.5 loaf pans
- Pour well-mixed batter into loaf pans.
- Bake for about approximately 50 minutes or until tester comes out clean.
- Let cool for 20 minutes before removing from pans.
