This is one of my all-time favorite breads, mainly because it’s extremely easy to make and on top of that, it’s ridiculously delicious. I baked two loaves earlier this week, both of which vanished within a couple of days. I had some leftover zucchini and wanted to slice it up, brush it with olive oil and sprinkle garlic salt and pepper on top.
However, as soon as I brought the zucchini out of the fridge, my dad protested. Apparently he didn’t get to try enough of the bread. Being the wonderful daughter I am [ :) ], I decided to bake two more loaves. Upon further reflection, I decided that my dad’s idea was the superior one for using up the zucchini.
Zucchini that is fresh and has lots of moisture makes for perfectly moist and tender bread with a slightly crisped and browned exterior. This delectable and sweet bread makes for a great breakfast or dessert.
As the wise Jim Davis once said, “Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.”
- 2 cups sugar
- 1 cup vegetable oil (Canola oil)
- 3 large eggs
- 3 tsp. vanilla
- 1 tsp. salt
- 1 tsp. baking soda
- ¼ tsp. baking powder
- 3 tsp. cinnamon
- 2 cups zucchini, shredded and packed
- 3 cups flour
- Preheat oven to 350 degrees.
- Combine ingredients in large bowl and mix well with electric mixer. Pour batter into 2 greased loaf pans and bake for about 45 minutes, or until a toothpick inserted comes out clean. Let cool then serve.