If there is one thing I’m known for lately it’s this amazing zucchini bread. Every year my garden produces gigantic zucchinis and I never knew what to do with them all until my neighbor told me to try and make zucchini bread last year. I found this recipe…made it and fell IN LOVE and so did my entire family! I now make double batches (4 loafs) at one time to share. It is heavenly and moist and I guarantee you everyone will ask for seconds!
|1.||Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).|
|2.||Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.|
|3.||Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.|
|4.||Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
** For a healthier alternative try using 1 cup white and 1 cup brown sugar (instead of 2 cups white) and instead of using 1 cup of vegetable oil, I use 1/2 cup veg. oil and 1/2 cup of applesauce. It’s still not the healthiest treat, but it is soooo good!**