Zucchini Bread

Zucchini bread
I only make zucchini bread during the summer when I end up with a stockpile of zucchini from Amber Wave Farms.  The good news it is a nice treat to have around.  The bad news is it doesn't take 6 zucchinis.  I pulled this off Food52.  My go to for recipes that WORK!

3 cups flour

1 1/2 tsp. cinnamon

3/4 tsp. nutmeg

1 tsp. kosher salt

2 tsp. baking soda

1/2 tsp. baking powder

3 eggs

1 1/2 cups sugar

2 tsp. vanilla

3 cups grated zucchini  ( use a Cuisinart to make your life easy )

Preheat to oven 350. 

Grease to 5×9 inch pans and set aside.

In a medium bowl sift together, cinnamon, nutmet, salt, baking soda and baking powder. 

In a large bowl mix eggs, oil, sugar and vanilla.  Then stir in the zucchini.

Stir in the dry ingredients until completely mixed up.  Don't over mix just get the flour incorporated.

If you want you could add in dried cranberries or nuts but I kept it simple.

Divide into the pans.  Bake for about 40/45 minutes or until a toothpick comes out clean.

Cool, take out of the tins and serve it up.

Comments (Archived):

  1. elladyer

    Okay, didn’t get to can tomatoes but have a large zucchini so will try this. Thanks for the inspiration.

    1. Gotham Gal

      pretty easy and delicious.

    2. Gotham Gal

      3/4 cup.

  2. takingpitches

    Genius was the person who figured out that zucchini exists to make zucchini bread!

    1. Gotham Gal

      ha. for sure

  3. AMT Editorial Staff

    That has always been the issue, finding a recipe that uses enough zucchini! We have one. This is for 2 loaves. But one loaf will use 2C “pulverized” zucchini…that can mean 6 smaller ones! You can tweak this too. It also has bananas for sweetness.http://athleticmindedtravel

  4. Mel316

    How much oil? It doesn’t list it!