You know what my problem with most zucchini bread recipes is? How little zucchini they use! Often it’s just a cup, maybe a cup and a half. With the size of zucchini’s our garden is putting off (like this guy I harvested yesterday), that’s 6 loaves of bread per zucchini….
and I have a lot of zucchini to go through.
But this recipe? This baby has 3 cups of shredded zucchini, and it is fantastic.
Hopefully all of our friends and family will agree, because I have a feeling they’re going to be gifted with quite a few of these!
This is a great recipe to make if you have a ton of produce on hand, because you could really throw in just about any veggie. And no one will ever guess there’s 3 cups of veggies in there!
2 C A/P flour
1 T cinnamon
1 t baking soda
1/4 t baking powder
1/4 t salt
1 3/4 C sugar
3/4 C vegetable oil
1 t vanilla extract
3 C shredded zucchini
Preheat oven to 350, and spray loaf pan or line with baking paper.
Sift together dry ingredients.
In separate bowl, stir together the eggs, oil and vanilla.
Pat zucchini as dry as possible with dish towels, and then mix in with wet ingredients.
Add dry ingredients, and mix well.
Pour mixture into prepared loaf pan and bake for 1hr and 20min – or until a toothpick comes out clean.
Cool for 20 minutes.