Easy Zucchini Bread

Our friends recently shared some zucchinis they grew (they were the size of small babies). I didn’t want them go to waste but I also didn’t really know what to do with them, so I made zucchini bread for the first time. And why not blog it? I knew it would be delish because my sister-in-law, Sheila, helped me. She’s my secret weapon, always. I learn so much from her.  

Ingredients:  

• 3 cups of zucchini, finely grated

• 4 large eggs

• 3 cups flour

• 2 tsp baking powder

• 1 tsp baking soda

• 2 tsp cinnamon

• 2 cups sugar

• 1/2 tsp salt

• 1 tbsp vanilla extract

• 1 1/4 cup vegetable oil

• 1 cup walnuts (optional, substitute with raisins for nut-free option)

Preheat oven to 350 degrees. 

Step 1: 

Wash and grate your zucchini. If you are working with a huge zucchini like me, then chop it up and scoop out the seeds before grating. After grating, squeeze excess liquid from the zucchini. You can use a paper towel or straining bags for this step. There will be a lot of liquid. I was shocked LOL.

Step 2: 

Add dry ingredients to a large bowl and stir to combine. Then add wet ingredients (including drained zucchini), and stir until evenly mixed. 

Step 3: 

Pour mixture into prepared pans. I always make muffins because they’re easy to serve to the kids! This time I did a large loaf and muffins. The muffins bake in about 15-20 minutes. For the loaf pan, you’ll want to bake until a toothpick comes out clean, approx. 50 minutes. 

Let cool on rack and BOOM, your kids and hubs will be eating zucchini all day and ENJOY it. 

I don’t know why it feels so good to hide vegetables in food, but damn it does. Haha 

Enjoy friends! 

Always and Whatever 

Xo