Wednesday, July 14, 2010

Zucchini Bread

"Vegetables are a must on any diet. I suggest carrot cake, pumpkin pie, and zucchini bread."
~Jim Davis

The garden has been producing some JUMBO sized vegetables this season. Look at these Big Mama Zucchinis! There's my itty bitty hand for reference...

Good luck finding those in the supermarket! They were so big, I ended up using just half of one for all the grated zucchini needed for this delicious, sweet Zucchini Bread from

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 teaspoons ground cinnamon
  • 3 eggs
  • 1 cup vegetable oil
  • 2 1/4 cups white sugar
  • 3 teaspoons vanilla extract
  • 2 cups grated zucchini (peel first)
  • 1 cup chopped walnuts (I USED PECANS)

Grease and flour 2 8x4 inch pans. Preheat oven to 325 degrees. Sift flour, salt, baking powder, baking soda, and cinnamon together in a bowl.

Add your eggs.
Then your oil.

Add the vanilla then beat everything together. Now combine the wet and dry ingredients.
And beat well with a wire whisk.

Add grated zucchini and nuts and stir until well combined.
Pour batter into greased pans.
Bake for 40 to 60 minutes, or until toothpick or butter knife inserted in the center comes out clean. Cool for 20 minutes. Remove bread from pan, and completely cool.
It smells amazing coming out of the oven! And tastes amazing warm or cool, for breakfast or dessert.


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