This is a must have recipe if you are growing zucchini, I am!!! Might just make some and sell it, I also have a collected some other recipes for zucchini I would like to share in the future.I also want to say that we have been changing out all GMO junk for the real food, and as of yet I have not made this recipe with the new ingredients.
One thing I love about this recipe is not only does it make great zucchini bread, but it makes two loaves, one to keep, one to share. I also picked up some tricks along the way, used to take me an hour before I could even get it into the oven. But now I have it down to a half hour. First off this recipe calls for 2 cups of shredded zucchini, this part is what took the longest.
|Photo credit: Food Network|
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2 Cups firmly packed brown sugar
1 Cup peanut oil
2 Cups grated zucchini
1 tsp vanilla
3 Cups flour
1 Cup nut of choice (optional)
2 tsp cinnamon
1 tsp allspice
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
Beat eggs until think and lemon colored. Gradually beat in sugar and slowly minx in oil. Add zucchini, vanilla. Sift together flour, nuts, spices, baking powder and soda. Add to we wet ingredients stirring only until all ingredients are moistened. Mixing too much will make your bread tough. Pour into two bread pans.
Bake in 325 degree oven for one hour and 10 minutes or until a tooth pick inserted near the center come out clean.
This bread comes out so moist and delicious. This recipe is also located under the recipe tab.
Do have an easier way of shredding the zucchini?