Happy Belated Zucchini Day (was Saturday, August 8th)! My father brought over a huge zucchini and we all made bets on its size. I think Katie won guessing 17 inches! I decided to make this super moist Zucchini Bread and everyone raved about it! Notice how it sparkles on top? I sprinkled with coarse decorating sugar before baking for a delicate, crunchy texture!First, we cut the zucchini into 3 sections, then quartered each section and sliced off the seed section so each piece could be shredded in the food processor or use a standard hand grater. This recipe takes 3 cups and I had so much left over that I froze 2 other bags with 3 cups each! I'll be trying other recipes in the future.
Preheat oven to 325 degrees.
3 cups flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
3 tsp cinnamon
1 tsp nutmeg
3 eggs
1 cup vegetable oil
1-1/4 cup sugar
1 cup brown sugar
3 tsp vanilla
3 cups shredded zucchini
a dash of love
Combine the first 6 dry ingredients in a bowl. Set aside.
Beat the eggs, oil, sugar, brown sugar and vanilla together. Add the dry ingredients gradually until well mixed. Add the shredded zucchini, stir well.
Don't forget the love!
Pour into 2 medium bread pans coated with non-stick cooking spray.
Optional: Sprinkle coarse sugar on
top.
Bake 50 - 60 minutes. Cool in pans for 10 minutes. Remove bread from pans and place on cooling racks.
