I don’t know about you, but just about this time, every single year, there seems to be an over abundance of zucchinis! What’s a girl to do? Well, when life gives you zucchinis…you should make Zucchini Bread!
I love Zucchini Bread! As a young girl, I remember my grandmother making loaves upon loaves of this yummy treat. I used to think that she did this because she loved to bake. But know I know (from first hand experience) that it was probably because she had so many zucchinis to use up!
3 cups all purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
3 tsp cinnamon
1 cup vegetable oil
2 1/4 cups sugar
3 tsp vanilla extract
2 cups zucchini, grated
1 cup walnuts, chopped
Grease and flour tow 8×4 inch loaf pans. Preheat oven to 325 degrees. Sift flour, salt, baking powder, soda and cinnamon together into a bowl. In a separate bowl, beat eggs, oil, vanilla and sugar together. Add sifted dry ingredients to the creamed mixture and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 50-60 minutes, or until tested inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pans and completely cool.
Is it a Keeper?
This recipe makes the moistest (is that a word?) bread! And, it goes perfectly with a nice cup of tea! I love the crunch of the walnuts and the warmth that the cinnamon adds! Even if you don’t like zucchini (like my husband!), you can’t help but love this bread! And, Zucchini Bread is a great way to incorporate your vegetables into your dessert! It’s a 2 for 1 deal!
Here are some other things you can try with this recipe:
- Replace the chopped walnuts with chocolate chips! But, make sure you add 1 tablespoon of flour to the chocolate chips before you add them to the batter — it will keep them from sinking to the bottom of the bread pan!
- You can bake them in muffin tins instead of loaf pans. Remember to decrease your baking time. I baked my muffins for 20-24 minutes.
- If you have a large zucchini, make a double batch and freeze a few loaves for the cold winter months! It will be a nice treat! But, don’t just double up on the recipe above. For some reason the chemistry just doesn’t work right. Make 2 separate batches.
What different variations have you tried when making Zucchini Bread?
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