Zucchini bread is a classic quick bread and a great way to use a surplus of fresh zucchini. Bonus: this bread freezes great! Use zucchini from your IHARVEST in this recipe.
Prep Time: approx. 10 Minutes. Cook Time: approx. 1 Hour 20 Minutes. Ready in: approx. 2 Hours. Makes 4-6 servings.
2 cups sugar
1 cup oil
1 teaspoon vanilla extract
1 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
2 cups finely grated zucchini
3 cups sifted flour
1 cup chopped nuts, optional
Preheat the oven to 350 degrees F. Grease a 9x5-inch loaf pan.
Place the eggs in a mixing bowl and beat until uniform in color. Stir in the remaining ingredients and mix well.
Transfer the batter to the greased loaf pan. Place in the oven and bake at 350 degrees F for 1 hour 20 minutes or until done.
Remove the pan from the oven and let the bread cool in the pan for 10 minutes then remove the bread and let cool completely on a wire rack. Store the bread in an airtight container. To freeze, tightly wrap the bread in heavy-duty plastic wrap and freeze for up to 3 months.