Zucchini Bread

IMG_5923Hey everyone!
It’s that wonderful time of year where, if you’re like me, plenty of people are giving you their surplus of zucchini from the garden and what better way to use it than by making some delicious zucchini bread! This recipe is quick, easy, and one that everyone will love! Feel free to leave questions/comments below!


Ingredients

Produce
  • 2 cups Zucchini
Refrigerated
  • 3 Eggs
Baking & Spices
  • 3 cups All-purpose flour (I use whole-wheat)
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 3 tsp Cinnamon, ground
  • 2 1/4 cup granulated sugar (I use pure organic cane sugar)
  • 1 tsp Salt (I use Himalayan sea salt)
  • 3 tsp Vanilla extract
Oils & Vinegars
  • 1 cup Canola or vegetable oil (can use Greek yogurt as a healthier alternative)
    Instructions
    1. Preheat oven to 325 degrees and spray two 8×4 loaf pans with cooking spray, set aside.
    2. In a mixer, or with a whisk and a strong arm, combine sugar, oil, eggs and vanilla, mix until creamy.
    3. Add flour, cinnamon, salt, baking powder and baking soda (you can mix them in a separate bowl first if you want but for this recipe, I have not noticed much of a difference), mix until almost combined and add shredded zucchini.
    4. Mix until combined and pour evenly into the greased loaf pans. Depending on the size of your pans, you may need a third loaf pan. Never fill a loaf pan higher than ⅔ full.
    5. Bake at 325 for about 45-55 minutes, being careful not to over cook.
    6. Remove from oven and cool on cooling racks.
    7. Enjoy!

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