Sweet Zucchini Bread! It’s a great way to use up those remaining zucchinis from the garden, and the perfect yummy treat for breakfast or a snack!
I love zucchini! So I made sure to plant it in my garden this summer. And if you know anything about this vegetable you know that it grows like gang-busters. So it wasn’t a surprise that when summer started to wind down I had quite a bit left over. And instead of letting it go to the birds, I took the time to shred and freeze bags of it for later in the year.
One of the things I like to make with leftover zucchini is, zucchini bread. Naturally, right?!? And I specifically had a craving for the recipe that my mom made for us kids while growing up. Everything about it was delicious! It was definitely a “comfort food” type of goodie for me as a child.
To be honest though, I don’t think I’ve made this bread once since I’ve been living on my own. So it was a sweet surprise to come back home from a Minnesota trip this past year to find her zucchini bread, chili and chili fixings in our fridge. That really blessed my heart that day! What a wonderful momma I have!!! 🙂
So if you’re in the mood for something yummy and comforting, AND need a way to use up some of that zucchini, here’s what to do.
And, for more delicious recipes, please give these a try:
- Lemon-Blueberry-Zucchini Bread with Lemon Glaze
- Honey-Thyme Roasted Strawberry Crostini
- Peanut Butter Toast Bar (How-To)
Sweet Zucchini Bread
- 3 Eggs
- 1 cup Pure Vegetable Oil
- 2 cups Sugar
- 2 cups Zucchini, raw and finely grated with skin on
- 2 tsp Pure Vanilla Extract
- 2 cups Flour
- 1/4 tsp Baking Powder
- 2 tsp Baking Soda
- 1 tsp Salt
- 1 tbsp Cinnamon
- 1 cup Chopped Nuts, optional
- In a large mixing bowl, cream together the eggs, vegetable oil, sugar, zucchini, and vanilla.
- In a separate bowl, mix together the flour, baking powder, soda, salt, cinnamon, and nuts. Then add the dry ingredients to the creamed mixture.
- Bake in 2 well greased and floured bread pans at 350 degrees F for 1 hour.
- After the bread has cooled, run a knife along the edges of the pan to release it.