Makes two 8×14 loafs
This recipe is an excellent way to use all of that leftover zucchini from your garden (or your neighbors garden!!). It’s super moist, but dense enough to hold up in the toaster. I love that the recipe makes 2 loaves…I always stick one in the freezer for later and it turns out great!
Ingredients:
2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
3 eggs
2 cups white sugar
1/4 cup brown sugar
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/2 cups grated zucchini
Preheat oven to 325 degrees. Prepare 2 8×14 loaf pans. (I always use parchment paper AND cooking spray. It’s so much easier to get the bread out afterwards.) Using a whisk, combine the flours, baking soda, baking powder, salt, and cinnamon.
In a large bowl, beat eggs, sugars, oil, and vanilla extract. Slowly add the dry ingredients to the wet ingredients and mix well. Stir in the grated zucchini.
Pour batter into the prepared loaf pans and bake for 60 minutes, or until a tester inserted into the middle of the loaf comes out clean. (Start checking around 45 minutes as cooking times will vary. The last time I made this bread I used a little more zucchini, and it took 75 minutes before it was baked through.)
Let the bread cool for 30 minutes in the pans, then allow to cool completely after removing from the pan before slicing into it. (Yeah, right… If you’re anything like me, you can’t wait that long.) If you want to try something different, sub out half of the zucchini with shredded carrots!
Leave a Reply