Without a doubt, zucchini bread is one of the favorite recipes for home gardeners. This zucchini nut bread recipe utilizes some of that extra zucchini you have lying around. And, when the harvest peaks in July and August, you will need all of the zucchini recipes you can find. Even then, you’ll likely be giving it away.
Yield: Two loaves
Today’s Quote: “The glory of gardening: hands in the dirt, head in the sun, heart with nature. To nurture a garden is to feed not just on the body, but the soul.” – – Alfred Austin
2 eggs slightly beaten
2 cups sugar
1 cup vegetable oil
3 teaspoons vanilla
2 cups grated or shredded zucchini
3 cups flour
3 teaspoons cinnamon
1 teaspoon salt
1 teaspoons baking soda
a half teaspoon baking powder
1 cup chopped walnuts
First, pre-heat the oven to 350 ° F.
Next, grease and flour the bread loaf pan.
Then, mix eggs, sugar, vegetable oil, and vanilla in a bowl.
Mix flour, baking soda, and spices in a separate bowl.
Mix together dry ingredients into the first bowl containing the egg mixture.
Stir in the shredded zucchini.
Stir in chopped walnuts.
Divide the batter into the two bread loaf pans.
Bake in the preheated oven for one hour.
Use a toothpick to see if the bread is done. Bake for additional 5-minute intervals, if needed.
Remove the bread from the oven and let sit for ten minutes.
Remove the bread from the pan, and place it on a wire rack to cool.
** You can omit the walnuts if someone is allergic to nuts.
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