Zucchini Bread

This time of year when the zucchini over run our household I try to get creative with the things I can put Zukes in.  This recipe is one of my favorites to double and bake in a variety of different pans and freeze.  It’s perfect for a midday snack or dare I say it, even breakfast.  The bread has a sweet hint of cinnamon and crunch of pecans.  It’s also a great way to use up a forgotten zucchini that got a little too large.  Which always seems to happen to us every year.

Ingredients: 3 eggs, 2 cups sugar, 1 cup oil, 2 cups zucchini, grated, 2 cups all purpose flour, 1/4 tsp baking powder, 2 tsp baking soda, 1 tsp salt, 3 tsp cinnamon, 1 tsp vanilla, 1/2 cup chopped pecans (or walnuts)

If you have a super large zucchini like I do be sure to scrape the seeds out as they will be too hard and fibrous to eat.

Then grate the zucchini over a large thin kitchen towel.

Then gather up the sides and squeeze out all the excess juice.  And measure out 2 cups of zucchini.  If you have extra you can simply freeze or make zucchini quesadillas for dinner.

In a large mixing bowl, add the shredded zucchini, eggs, sugar, and oil.

Beat together until incorporated.

Then add the flour, baking powder, baking soda, salt, cinnamon, and vanilla extract.

Don’t forget the pecans, but if your not a nut lover you could simply leave these out.

Pour into the baking loves of your choice about 3/4 the way up the sides.

I used 1 large loaf and two mini pans.

Be sure they are done by check with a toothpick till it comes out clean.

Slice and enjoy.

Pipping hot, plain or with a little warm butter wouldn’t hurt.

 

Print This RecipeZucchini Bread

adapted from Gooseberry Patch, Grandma’s Kitchen

3 eggs

2 cups Sugar

1 cup oil

2 cups zucchini, grated

2 cups all purpose flour

1/4 tsp baking powder

2 tsp baking soda

1 tsp salt

3 tsp cinnamon

1 tsp vanilla

1/2 cup chopped pecans (or walnuts)

Beat together eggs, sugar, oil and zucchini in a large mixing bowl; add remaining ingredients.  Pour into 2 greased and floured mini loaf pans.  Bake at 350 degrees for 1 hour or until inserted toothpick comes out clean.  Makes 2 loaves.

I am happy to list this post @

From the Land of Monkeys “Mouth Watering Mondays”
Balancing Beauty and Bedlam “Tasty Tuesday”
ZenSational Meals
Real Sustenance, “Seasonal Sundays”
Simply Sugar and Gluten Free, “Slightly Indulgent”
All the Small Stuff, “Tuesday at the Table”
Life as Mom “Recipe Swap”
A Prairie Story, “Recipe Swap”
Miz Helen’s, “Full Plate Thursday”
It’s a Keeper, “It’s a Keeper Thursday”
Grocery Cart Challenge ”Recipe Swap”
Designs by Gollum “Foodie Friday”
and “Ann Kroeker “Food on Fridays”