This might be shocking – but until a few weeks ago – I’d never had Zucchini Bread! But a friend of mine gave me some. Her ADORABLE daughter Lily made it and I had to try it. I was shocked at how delicious it was! So I asked her for the recipe and she got it from her mom and shared it with me!
Do you peel zucchini to make zucchini bread?
Yes – I always peel zucchini before eating/cooking it. The skin has sort of a waxy texture – even after you wash it – that I don’t care for. So peel it quick and then grate on a cheese grater and you’re good!
Can zucchini bread be frozen?
Yes! It’s just like banana bread in that it freezes easily and comes out just as tasty as when it was fresh baked.
Zucchini bread is so light and moist – when I first took a bite – I couldn’t believe how delicious it was! I love the cinnamon in the bread too – it really adds a lot of flavor.
When I took it out of the pan and flipped it out onto a cooling rack – well – the rack left little marks on the top of the bread loaf – so I dusted a little powdered sugar on top. It also added a touch of sweetness and it was delicious!
This zucchini bread recipe is so simple – I’m betting you have everything you need in the house already – except maybe the zucchini. One medium zucchini made 1.5 cups grated and was just right for one loaf. I’m already thinking of ways I can tweak this recipe to make it egg-free and possibly add fruit (like pineapple) to it!
- 2 large eggs (they say large but they look pretty small)
- 1 cups sugar
- 1/2 cup canola oil
- 1 tsp vanilla
- 1 cup flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1.5 cups grated zucchini (1 medium size zucchini)
How to cook Zucchini Bread
- Beat eggs and sugar well
- Add oil and vanilla and beat to mixed
- Add remaining dry ingredients (flour thru salt) and blend
- Fold in zucchini
- Bake in greased loaf pan at 350 for 45 min