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ZUCCHINI BREAD

 

Zucchini Bread - TSLC

This quick bread made with zucchini is so good it will not last long. The recipe makes two loaves and it freezes well.  It will keep in the refrigerator for a week, too. This bread always gets great reviews. I just made it today because I have tons of zucchini and it is already half gone.  I am tweaking and updating some photos on the site and reposting this bread since it is that time of the year for zucchini!  You can leave out the nuts or you can add chocolate chips to this recipe, too.  I always make one with chocolate chips and one loaf without.  Just stir in 3/4 cup chocolate chips to the batter in one of your loaf pans. Either way is delicious!

2 cups sugar
3 eggs
1 cup oil
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
3 teaspoons cinnamon
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
2 cups zucchini, unpeeled,  shredded and drained.  (Pack as much shredded zucchini into the cup as you can. If your shredded zucchini is very wet you can drain in a colander, too)
1 cup walnuts or pecans (Optional)
 
In a large bowl mix sugar, eggs, and oil with mixer.  Add remaining ingredients except nuts and continue mixing. Fold in nuts. Pour into two greased or sprayed 9 x 5 inch loaf pans.  Cook in preheated 350 degree oven for 50 to 55 minutes. ENJOY!
Zucchini Bread  TSLC
You can find other Zucchini Recipes here. 
 

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5 Responses

  1. This is super DELICIOUS! with the chocolate chips added.

  2. I would rather make the bread up now instead of freezing the zuchhini as it is so watery. So I make up a bunch of it and it is always ready for guests when they come or for the family.

  3. I’m going to make this tomorrow :)

  4. My husband likes to toast this and slather it with butter!

  5. This is a favorite at our house…anytime of the day! :)

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