Classic Zucchini Bread
Zucchini bread is a staple item during the months when summer squash reigns over the garden. A classic, this bread is both new and delicious with hints of cinnamon and nutmeg and is extremely moist compared to other breads I have tried! This recipe does not require you to squeeze out the water from the zucchini, which can dry out your recipe quite a bit, and rather supplements with flour to create a thicker consistency in the batter. Voila!
Ingredients + Recipe
Makes 2 loaves
4 cups zucchini, grated
2 cups sugar
1 cup vegetable oil or coconut oil
2 tsp vanilla
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp baking powder
1 tsp baking sodar
1 tsp salt
3 1/4 cup flour
Preheat your oven to 375. Grease 2 loaf pans with lard or butter and coat lightly with flour. Set aside.
Mix all ingredients in order in an electric mixer until just combined.
Pour batter into bread pans and fill each halfway.
Bake for 50 minutes to 1 hour. Insert toothpick to check if bread is finished. Allow to sit in the pan for at least 10 minutes before removing and letting cool on a wire cooling rack.
Serve with butter and honey!
You are not going to be disappointed! I recently brought a loaf of this bread to a cookout, and it was gone within seconds and with party goers asking for the recipe. There’s nothing like a potluck to let you know if you made a good dish! I’ll have to share my coleslaw recipe sometime soon, too. Enjoy!