Easy Zucchini Bread Recipe

September 14, 2017

Today I am going to share my zucchini bread recipe and why it is the best zucchini bread recipe out there!

Zucchini is my favourite vegetable which is why I planted 20 plants in my first vegetable garden. You can read more about my horribly hilarious gardening mistakes here. For a while there, I was in heaven eating my favourite veggies night after night but after 5 nights in a row, my tummy declared was against any and all zucchini!

But have no fear! Baked goods are near! I figured I shouldn't let all the organically grown zucchini go to waste and started baking. I made 5 batches of this recipe which made 10 loaves. Well, 9 loaves because we can't resist freshly baked goods, but who can?!

I have had this recipe for years, hand written on a card and it is so great because you throw it all in the stand mixer, and mix until it's just combined, pour into two greased loaf pans and bake! So simple! It's a light, fluffy and soft loaf with a hint of cinnamon and would be fantastic with chopped walnuts in there (I omit them to appease the hubs.)

But wait! There's more! (This is beginning to sound like a cheesy infomercial rather than a war on zucchini...) We stumbled upon a chest freezer on Kijiji, which set off this morning's baking frenzy and guess what?! This loaf does great wrapped in foil stored in the freezer! And, because zucchini's don't keep fresh for very long and there are only a handful of good recipes out there, it's a great way to use them up!

See, best Zucchini Bread Recipe out there. Try it yourself!

Easy Zucchini Bread Recipe

Makes 2 loaves / Preparation 10 minutes / Cook Time 50 minutes


Ingredients

3 cups of shredded and drained zucchini
1 2/3 cups sugar
2/3 cup oil
2 tsp vanilla
4 eggs
3 cups all purpose flour
1 tsp salt
1 tsp cinnamon
2 tsp baking soda

Method:

Preheat oven to 350F. Throw it all in a bowl and mix it until, just mixed. Pour into two 9 inch greased loaf pans and bake for 45 to 50 minutes depending on your oven!



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