counting up flowers and realizing that we are going to have a ton of zucchini!!
Already I've made two loaves of bread, frozen enough shredded to make two more, grilled one, and have two more in the fridge to grill up for dinner tonight!!
So, the first round went into two loaves of bread, and I had enough shredded left over to throw into the tomato sauce - to get a little extra veggie into my little ones ;-). That night, my little guy ate two whole pieces himself - along with a large portion of spaghetti with meatballs. The next night we were out to eat at a local restaurant, and my little guy state that he would like more zucchini bread for dinner. Unfortunately, the restaurant didn't have any zucchini bread, but he was very adamant that is what he wanted for dinner.
Pictured below is one of the many zucchinis from our garden with the last slice from the first loaf, and what remains of the second loaf at this point. So, since we enjoyed this so much, I thought I would share it with you all - since everyone seems to like my recipes thus far!
From the kitchen of Britteny’s Boutique
- 2 cups zucchini, grated
- 1 cup vegetable oil
- 2 cups sugar
- 1 ½ tsp. cinnamon
- 3 tsp. vanilla
- 1 tsp. baking soda
- 3 cups flour
- 1 tsp. salt
- 3 eggs
- 1 cup nuts chopped - optional
- Beat eggs in large mixing bowl.
- Add oil and beat thoroughly.
- Add sugar, vanilla, grated zucchini, and beat.
- Add nuts, if desired.
- In a separate bowl, mix remaining dry ingredients together.
- Add dry mixture into wet mixture, and beat until well blended.
- Grease and flour two 9x5x3 loaf pans.
- Split batter between the two pans.
- Bake 1 hour in 325° oven.
- Finished bread freezes very well, up to 6 months.
- This same batter can be used to make 30 cupcakes, but cut baking time to 25-30 minutes.