There is really nothing better than warm zucchini bread, fresh out of the oven. And when you are up to your nose in this beloved summer squash, it’s a great way to put them to good use!
Enjoy alongside your morning omelet, or with a scoop of fresh whipped cream after dinner!
Delicious Zucchini Bread:
- 3 eggs, beaten
- 1 cup canola oil
- 1 tbsp vanilla
- 2 cups sugar
- 1 tbsp cinnamon
- 2 tsp baking soda
- 1 tsp salt
- 1/4 tsp baking powder
- 2 cups of whole wheat or plain flour
- 2 cups zucchini, grated
- 1 cup walnuts, chopped
In a large bowl, beat eggs. Add oil and vanilla. Stir in sugar until dissolved. Add cinnamon, baking soda, baking powder, and salt.
Stir in flour one cup at a time. Add grated zucchini. Fold in walnuts.
Pour batter into 2 oiled and floured loaf pans. Bake 1 hour at 350 degrees. Let cool in pan covered with a dish towel for 10 minutes to retain the moisture.
Invert onto a rack or plate to cool completely.