Zucchini Bread Recipe

I made a couple loafs of zucchini bread the other day as I had a large, freshly grown zucchini which I wanted to use.

What surprised me was just how tender and easy to grate a large zucchini is.  Over the years I made many, many loaves of banana bread but I never actually made a loaf of zucchini bread.  From my recipe box, I pulled out an old recipe given to me a while back.

I had six cups of left-over zucchini gratings so I put them in individual baggies and froze them for another time.

Ingredients for Zucchini Bread Recipe

• 3 Cups of Shredded Zucchini
• 1 2/3 Cups of Granulated Sugar
• 2/3 Cup of Vegetable Oil
• 2 Teaspoons on Vanilla Extract
• 4 Large Eggs
• 3 Cups of All-Purpose Flour
• 1 Teaspoon on Cinnamon
• 1 Teaspoon of Salt
• 2 Teaspoons of Baking Soda
• 1/2 Teaspoon of Baking Powder
• 1/2 Cup of Chopped Walnuts (optional)

Directions

Heat oven to 350 Degree Farengheight. Grease or spray bottoms of two loaf pans. Mix zucchini, sugar, vegetable oil, vanilla and eggs in a large mixing bowl.

Stir in remaining flour, cinnamon, salt, baking soda and baking powder. Mix well. Stir in walnuts.

Pour batter into prepared pans. Bake 50 to 60 minutes or until wooden testing inserted in center comes out clean. Cool ten minutes then remove from pans. Cool completely before slicing.

Home-made zucchini bread with a little butter, nothing better tasting.  The Zucchini Fest Continues . . .

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