Is everyone overrun in your garden yet with zucchini? It seems to be a plant that no matter how little you plant the yield is huge. My aunt happened to have one that got out of control in her garden so I took it off her hands and baked 4 loaves of bread. Using the overgrown ones for bread is a great way to use it up, it’s also good in cakes and cookies but today bread was on the menu. I’m sharing with you my Moms recipe that she has used forever. I’m sure it’s very similar to most but this one is delicious and has very few ingredients of which you will have in your pantry. I love recipes that don’t require a trip to the store for some strange ingredient I have never heard of much less figure out in what department it would be stocked.
I baked the bread late last night and couldn’t resist the smell as it was cooking. There’s nothing better than warm delicious bread right out of the oven. My family likes it smothered in butter but I have always liked it just as it is. Give this recipe a try you will add it to your favorite list for sure.
Don’t forget to PIN it to your favorite food board to try later, as well as the recipes below.
- 2 C Shredded Zucchini
- 2 C Sugar
- 1 C Vegetable Oil
- 3 Eggs
- 1/2 tsp Baking Powder
- 1 tsp Baking Soda
- 3 C Flour
- 2 tbsp Cinnamon
- 2 tsp Vanilla
- Cream together vegetable oil, eggs, sugar and zucchini. Add baking powder, baking soda, cinnamon, and vanilla, stir until incorporated. Add flour, and mix. Bake 350 for 35-45 minutes in a greased and floured loaf pan. Will yield 2 full loaves.
- Test with a toothpick for doneness. Every ovens temperature is different.