2 Regular Loaves or 6 Mini Loaves
I’ve always loved Zucchini bread, and zucchini is easy to grow in your garden. I prepared my zucchini by washing it, cutting the step and butt off, then cutting it into 2-inch slices, coring the seeds out and grating with a standard grater. I did not peel the zucchini, I grated the skin right into it. I have read some recipes that talked about draining the liquid and not draining the liquid. The zucchini I used for this post was huge. When I shredded it, it did not provide any liquid really. So I added a couple tablespoons of water. Since mine came out well, I would add a little water if your shredding yields none.
I like to use the throw-away foil loaf pans for gifts. This freezes really well, too.
3 Cups Flour
3 Teaspoons Cinnamon
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1 Teaspoon Salt
1 Cup Vegetable Oil
3 Teaspoons Vanilla (I used imitation)
1 Cup Regular Sugar
1¼ Cups Brown Sugar
2 Cups Shredded Zucchini
1 Cup Chopped Walnuts (I don’t know why you couldn’t add raisins or anything else you want)
Grease and flour the pans.
Mix flour, cinnamon, baking soda and powder, and salt in a bowl. Set aside.
In a large bowl, beat oil, sugars, vanilla, and eggs together for about 2 minutes, until creamy.
Add the flour to the wet mixture and beat another 2 minutes.
Stir in the zucchini and nuts.
Pour batter into loaf pans, filling about ¾ full.
Bake for about 50 minutes, but everyone’s oven and zucchini will differ.
Remove from oven and let cool.