Everyone hates a recipe blog post with a long story first, so I’ll keep this short.
Garden fresh zucchini bread has always been a summer long thing in my family. When I was about 9 years old my mom let me make a loaf of zucchini bread by myself. I was SO proud when I was done. I took my mom the first slice, excited for her to try. Welp, turns out I mixed up the measurements and wound up putting like a cup of salt in the bread. It was so bad our chickens wouldn’t even peck at it…
But, here is a delicious zucchini bread recipe to use this summer (just don’t mix up the measurements).
Ingredients
3 large eggs
1 1/2 Cups sugar
1 Cup oil
2 teaspoon vanilla
2 heaping Cups grated zucchini
2 Cups flour
1/2 teaspoon baking powder
2 teaspoon baking soda
1 teaspoon cinnamon
1 1/2 Cups chopped walnuts (optional)
Instructions
Preheat oven to 350*
Wet-
Beat eggs until fluffy
Beat in sugar (until it almost makes soft peaks)
Add oil and vanilla, mix until oil is fully incorporated
Stir in zucchini
Dry-
Combine flour, baking powder, baking soda, cinnamon and (optional) walnuts in mixing bowl
Slowly add dry ingredients to wet ingredients and mix until fully combine.
Butter pans or put in liners then fill pans 3/4 of the way full
Bake for an hour or until done (toothpick/butter knife test comes out clean)