When you have extra zucchini laying around, you have to make zucchini bread. This quick bread is delicious and loaded with shredded squash. It is lightly spiced, just the right amount of sweet and super tasty. Make some for yourself and some for gifts. You can even freeze some for later!
2packed cups of coarsely grated zucchiniabout 1 pound
Instructions
Preheat oven to 350°F and grease 4 mini loaf pans (or a 10×5 loaf pan or two 9×5 loaf pans)
In a small bowl, whisk together the dry ingredients.
Beat the eggs in a large bowl, just enough to mix. Stir in sugar, oil and vanilla.
Stir add the dry ingredients to the wet ingredients and stir until combined. It will be a thick batter at this stage.
Stir in the shredded zucchini and any of the juice.
Place equal amounts in the prepared pans. Smooth the tops and bake. The mini loaves took 35 minutes to bake. The large loaf will take closer to 45 or 50. A cake tester should come out clean and dry.
Remove from oven and cool in the pan for 15 minutes before turning out of pan. Then continue to cool on a wire rack until room temperature.