Zucchini Bread

I enjoy gardening.  There’s nothing more satisfying than planting a seed in the ground, watching it grow and picking the veggies to use in your recipe.  I especially like making Zucchini bread.  This is a nice moist recipe and I have gotten many compliments.  I have frozen this bread.  I wrap in plastic wrap then aluminum foil, after the bread is COMPLETELY cool.  This is an important step.  The bread must be cool before you wrap it for freezing. Enjoy!!



3 cups shredded zucchini

1 2/3 cup granulated sugar

2/3 cup vegetable oil

2   teaspoons vanilla

4  eggs

3 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon all-spice

1/2 teaspoon baking powder


  • Heat oven to 350°F.
  • Grease bottoms only of 2 (8×4-inch) loaf pans with cooking spray.
  • In large bowl, stir zucchini, sugar, oil, vanilla and eggs until well mixed. Stir in remaining ingredients.  Divide batter evenly between 8-inch pans
  • Bake 8-inch loaves 50 to 60 minutes ,or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.
  • Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack.
  • Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Tips:  you can add ½ cup chopped nuts and or ½ cup raisins.  I have also added 1/2 cup milk chocolate chips and it was delicious.



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