Breads, Quick Breads

Zucchini Bread

An oldie but a goodie! In my mind zucchini bread is the very best thing to do with zucchini. A lot of recipes say to peel the zucchini before you grate it, I don’t peel my zucchini. I am guessing there are a lot of vitamins and nutrients in the peel, plus I like the look of little bits of green in the bread. So, when you eat this zucchini bread it’s like having a serving of vegetables…well, don’t quote me on that.

Zucchini Bread

3 eggs
1 cup oil
2 cups sugar
2 tsp vanilla
2 cups grated zucchini
3 cups flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
2 tsp cinnamon
1/2-1 cup chopped nuts (optional)

Preheat oven to 350°. Spray 5 small loaf pans (or 2 large loaf pans) and sprinkle bottom with flour. In large bowl, stir together eggs, oil, sugar, vanilla, and grated zucchini. Stir together flour, baking soda, baking powder, salt, and cinnamon; add to zucchini mixture and mix just until combined. Fold in nuts. Pour batter evenly into loaf pans. Bake 30 minutes (60 minutes for large pans) or until pick inserted in center comes out clean. Let cool in pans 10 minutes, then remove and cool on wire rack.

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