Zucchini may be at the back of the alphabet, but it's at the front of our minds when it comes to summer vegetables.
This miracle squash is so easy to grow, you can easily end up with a bumper crop. But don't let it go to waste...it has lots of vitamin A, few calories, and it's simple to cook.
When the abundant zucchini harvest has you stumped, try this hearty Zucchini Bread.
It is incredibly moist and it stays that way (I can’t verify how long exactly because a loaf only lasts at most three days in my house). But I can tell you that it’s just as soft and fluffy on day three as it was the day I baked it.
This recipe is super easy and makes 3 loaves to share or keep for yourself!
Bread can be frozen for up to 3 months
- 3 Beaten Eggs
- 2 Cups Sugar
- 2 Cups Vegetable Oil
- 1 Tbls Coconut Oil
- 2 Tsps Vanilla
- 2 Cups packed Grated Zucchini
- 1 Carrot Grated
- 3 Cups Cake Flour
- 1 Tsp Baking Soda
- 1 Tsp Salt
- 1/2 Tsp Baking Powder
- 2 Tsp Cinnamon
- 1 Tsp Cardamom
- 1 Tsp dried Valencia Orange Peel
- 1/2 Tsp Allspice
- 3/4 Cup Pecan Pieces
Add grated Zucchini and all other ingredients into a bowl. Use a mixer until well blended. Pour into greased and floured bread pan. Bake about 1 hour at 350 degree's. Use a toothpick to determine if bread is fully cooked. Remove from oven. Once cooled, flip bread onto cooling rack to finish cooling.
Top with whipped butter or whipped cream cheese.
It doesn't get any easier than that!
Enjoy
