Easy Zucchini Bread
We have a GARDEN! And like… there is real food growing in it! This is a magical time. Except for the fact that I can’t quite keep up…. Every day I try to come up with some way to incorporate basil and zucchini into our meals. We have SO.MUCH.BASIL. (Everything else is still growing, phew.)
Zucchini ideas haven’t been too tough to come up with though. Let’s see, there’s Zucchini Crust Pizza, Shrimp Scampi with Zoodles… Cheesy Jalapeno Zucchini, and now obviously, Zucchini Bread. You just throw all of the stuff into a bowl, mix, bake, and you’re done. SA-WEET! The bread is super-duper moist too. Don’t drain any of the grated zucchini by the way, that’s good stuff.
Do you see those lines of string around the garden? They’re to keep the deer out- so far, it’s worked like a charm (except for when our pup Toby walks into them, oops)… My husband also puts garlic around the garden to deter them! Let’s hope that they keep behaving! 😉
Do you have a garden?!
What are your favorite things to grow- and if you don’t have one, (as has been the case for me until now!)… what would you want to grow?! We’ve got some tomatoes, cucumbers, squash, chives, cilantro and parsley in the works!
- 3 cups all-purpose flour
- 2 & ¼ cups white sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 teaspoons ground cinnamon
- 3 eggs
- 1 cup vegetable oil
- 3 teaspoons vanilla extract
- 2 cups grated zucchini (do not drain or remove the moisture)
- 1 cup chopped walnuts (optional)
- Vegetable spray
- Preheat your oven to 350 degrees.
- Mix all of the ingredients together in a large bowl and pour into two bread pans that have been coated lightly with vegetable spray.
- Bake in the oven for 60 minutes, the top should be a light golden brown and an inserted toothpick should come out clean.
- Let it cool for 20 minutes in the bread pan, then remove it and let it continue to cool completely.
Recipe Source: AllRecipes
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