Zucchini Bread
My favorite Zucchini Bread Recipe
You can make the same recipe into a loaf or muffins.
Warm summer days and the occasional rainstorm bring in a beautiful harvest of zucchini and yellow summer squash. I’ve already shared my summer squash cornbread recipe, but today it’s all about those XL zucchinis—you know, the ones that somehow got away from you and doubled in size overnight. It’s the perfect time to share my go-to recipe for using them up.
Ingredients:
3 c shredded zucchini
1 2/3 c sugar (you can substitute ¾ maple syrup instead)
2/3 vegetable oil or coconut oil
2 tsp of vanilla
4 eggs
3 c all-purpose flour or you can use whole wheat
2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1/2 tsp baking powder
1/2 c chopped walnuts and or chocolate chips
1. Move oven rack down to lowest position and pre heat to 350. Grease 2 loaf pans with pam or shortening.
2. In a stand mixer or mixing bowl, mix zucchini, sugar/maple syrup, oil, vanilla and eggs. Stir in the remaining ingredients and pour into pans
3. Bake for ~50 minutes depending on your oven, or until toothpick inserted in the middle comes out clean
4. Cool a few minutes in pan and with a knife loosen side and flip on wire rack. Cool completely before slicing.
5. Wrap tightly with plastic wrap and will keep at least 4 days on the counter or 10 in the fridge. I have also double wrapped with plastic wrap foil and then stored in a Ziplock bag and popped in the freezer
*** You can create muffins with this same recipe just change the cooking time to 15-20 minutes depending on your muffin size.***
ENJOY~
Jenn
