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! You can find other Zucchini Recipes here.
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Filed under: Breads, Quick Breads, Zucchini Bread Tagged: | baking, bread, Breakfast, brunch, cooking, dessert, dinner, easy recipes, food, National Zucchini Bread Day, National Zucchini Day, recipes, southern lady, zucchini