It’s that time again, time to start enjoying all the fresh produce out of the garden. Of course if you live in the south, you’ve been enjoying fresh produce for many months. In fact, since moving back to Idaho this spring from Texas, it’s felt like forever waiting for fresh produce!! But now we are finally beginning to get to enjoy some. Of course, I don’t have my own garden to eat out of so I’m going to have to bum off others (hint, hint, Kerry).
We were given a couple of zucchini this past week and I was so excited. I love zucchini and I absolutely love zucchini bread. Zucchini bread is one of those things you can do a lot with, you can add lots of add-ins or change up the flavor and I lot that. But I also love the basic or classic zucchini bread. I’ve tried lots of recipes for zucchini bread over the years and this one from my mom is definitely a winner.
- 3 eggs
- 1 cup oil
- 2 cups sugar
- 2 cups grated zucchini
- 2 tsp vanilla
- 3 cups flour
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 3 tsp cinnamon
- 1/2 cup chopped nuts I prefer pecans
Preheat oven 325 degrees.
Grease 2 loaf pans.
Beat eggs until light.
Add oil, sugar, zucchini, & vanilla.
Mix well & add remaining ingredients.
Pour into 2 loaf pans.
Bake 1 hour or until toothpick comes out clean.
I love to shred up a bunch of zucchini in the food processor and freeze it in 2 cup packs to use in the fall to make more zucchini bread. If you don’t like the skin in your bread, you can peel it before shredding but I honestly don’t mind it in my bread and never peel it beforehand.
Looking for more zucchini goodies?
Looking for more quick breads?
What’s your favorite thing to make with zucchini?
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