I have a love/hate relationship with zucchini. I love that it grows easily and I love that it can be so versatile, at the same time I hate that it is so mild in flavor on its own and that I can never seem to use up all that I grow. This is a recipe that a friend shared with me in a time when I was drowning in squash. Normally I do not like these kinds of breads, they either come out dry or overly chunky. This recipe creates bread that is neither of those things; it’s extremely moist and smooth. I love this recipe! My last time making this I did use 1 cup all purpose flour and 2 cups bread flour out of necessity. It didn’t make much of a difference. Also it did take longer, more like 70 minutes for the bread to bake.
- 3 C. Flour
- 1 t. Salt
- 1 t. Baking Soda
- 1 t. Baking Powder
- 1 T. Cinnamon
- 3 eggs
- 1 C. Canola or Vegetable Oil
- 2¼ C. Sugar
- 1 T. Vanilla
- 3½ C. Zucchini, grated
- Grease and flour two 8x4" loaf pans. Preheat oven to 325 degrees.
- Sift together the flour, salt, baking powder, soda, and cinnamon in a bowl.
- Beat eggs, oil, vanilla, and sugar together in a large bowl.
- Add the dry ingredients to the mixture, and stir until just combined. Add the zucchini and mix in until well distributed.
- Divide batter between prepared pans.
- Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in pan for 10 minutes. Run a butter knife around the edges remove the bread from pan.
Recipe adapted from Laura’s Sweet Spot