It’s late summer, and the zucchini in my family’s garden are ready to be picked!
We’re going to use them to make the most delicious zucchini bread. This recipe is quick and simple! And as my dad likes to say, you can pretend that you’re getting your veggies for the day with every slice you eat. Enjoy!
2 cups grated zucchini (about 1 large or 2 medium zucchini)
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 Tablespoon ground cinnamon
1 cup vegetable oil
2 cups granulated sugar
1 Tablespoon vanilla
1 cup of chopped nuts (walnuts)
Start off by greasing and flouring two loaf pans. Glass is best, if you have them. Preheat the oven to 350 degrees.
I start off by grating my zucchini and setting it aside. Instead of a food processor, I just use my old hand grater as it takes no time to convert the zucchini into 2 cups of tender shreds ready for the bread.
Next, chop up 1 cup of nuts (walnuts are a personal favorite), into medium size pieces and set aside. Slightly larger chunks give you a great crunch in every bite.
Now mix the flour, salt, baking soda ,and cinnamon together in a bowl. Whisk to incorporate all of the ingredients together.
In a second bowl, beat the eggs, oil, sugar, and vanilla until blended. Add in the grated zucchini.
Pour the flour mixture into to the zucchini mixture and mix until incorporated. Add the chopped nuts and stir.
Now, pour about half of the mixture into each loaf pan. Place the pans in the oven and bake for 50 to 60 minutes. If you’re not sure it’s done, insert a toothpick into the top of the loaf and see if it comes out clean.
Let the pans cool for about 5 to 10 minutes. Then, you can remove the loaves and let them cool on racks.
It’s hard definitely tough to wait unit the bread is cool before eating it – especially when you can see the hot steam coming off the freshly cut slice…. yummm:)