This summer, my family decided to grow a zucchini plant in the garden. To be honest, I had no idea what a zucchini even looked like or what the heck I was going to do with one, or tons for that matter.
Recently, a very very LARGE zucchini came in from the garden and it just sat in the fridge taking up valuable space. Our fridge is quiet small, so when I say valuable space... it had to go.
My mom suggested zucchini bread, so here we are!
Yield: 2 loaves
Bake Time: 50-60 minutes
INGREDIENTS:
3 eggs
2 cups sugar
1 cup vegetable oil
4 cups fresh grated zucchini or 2 cups frozen
2 teaspoons vanilla
3 cups flour
1½ teaspoons cinnamon
½ teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
1 cup nuts optional
PREPPING THE ZUCCHINI:
I decided to include this step for you because I had no idea how to prep the zucchini for grating (I suppose if you already know how you don't have to read this part right? I hope this helps more than takes up valuable space like this zucchini).
Wash the zucchini (I hope you already did that, but there it is anyways).
Trim off the ends.
Split the zucchini from end to end (you don't have to do this if your zucchinis are less than 2 inches in diameter; larger zucchinis have bitter seeds that need to be removed).
Remove the seeds by running the tip of a spoon down the zucchini (basically like carving a pumpkin, but of course it's a zucchini).
DIRECTIONS:
Preheat oven to 375 degrees and grease loaf pans.
Mix all ingredients in order, as listed above in a large bowl. Mix until well combined.
Pour into loaf pans evenly (each pan should be half full).
Bake both loaves together at 375 degrees for 50-60 minutes. Time may very depending on oven; insert toothpick to make sure bread is done.
Slice. Slather on some butter (or don't, plain's good too... sorta) & enjoy!
It was fabulous!!!
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