The first time I heard those two words together, I was slightly disturbed. My dad loves growing veggies in our backyard and a couple of years ago we had like 50 zucchinis to eat. At a certain point you start needing new ways to use the suckers. So I looked online and realized that zucchini bread was a legit thing and decided to try it out. It ended up being delicious; it doesn’t taste veggie-like at all. It’s light and cinnamon-y, and all around tasty.
This is perfect as a school snack or breakfast to go. Kids won’t even know they’re eating zuchinni.
So go ahead, try it out!
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
- Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
- Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
- 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.
- 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.