It's that time of year! My squash plants haven't been as fruitful this year, but even so, I suddenly find myself with lots of zucchini! I don't mind a bit. As a matter of fact, I look forward to it each year so that I can fill my freezer with loaves of this delicious zucchini bread. I can't remember where the original recipe came from, but I've changed it over the years. This produces the, dare I say, Best Ever Zucchini Bread. Try it- you'll love it.
Best Ever Zucchini Bread
1 cup white sugar
1 cup brown sugar
3 eggs
1 cup vegetable oil (you can substitute applesauce for ½ the oil)
3 teaspoons vanilla extract
3 cups all-purpose flour
1 tsp nutmeg
3 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
2 cups grated zucchini (you can add a little more, I always do!)
1 cup chopped walnuts
Grease two 8 x 4 inch pans or 6 mini loaf plans. Preheat oven to 325 degrees F. Assemble your ingredients.
Mix flour, salt, baking powder, soda, nutmeg and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. {I always sneak in a few spoonfuls of flax!}
Add sifted ingredients to the creamed mixture, and beat well.
{Make sure sister can see it mixing!}
Grate zucchini. Stir into the mixture along with the 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. My mini-loaf pans take about 35-40 minutes. Large sized loaves take about 55 minutes. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool. Enjoy!
