I’ve been procrastinating my first post for quite some time because I had no idea what I wanted my first recipe to be. However, I finally decided I needed to just get at it and post something because I’m so indecisive I would never actually decide what I should post first. So here it is folks, a delicious recipe for zucchini bread that my family has used for as long as I can remember.
First, gather the ingredients: you’ll need zucchini, sugar, eggs, oil, vanilla (which isn’t pictured because I forgot all about it), flour (this time around I used regular all purpose flour, but I’ve also made this recipe using whole wheat flour before and it was just as delicious), baking soda, salt and cinnamon.
Next, grate the zucchini.
Then combine the wet ingredients and the sugar.
In a separate bowl mix the dry ingredients.
Slowly add the dry ingredients to the wet ingredients in batches, stirring after each addition.
After everything is combined (the batter will be pretty thin, so don’t worry) pour the batter into some greased bread pans (normally this recipe makes 2 small loaf pans, however I wasn’t at home when I made it so I only had one loaf pan and a muffin tin, so it made 1 small loaf and 8 muffins).
Put them in the oven, wait for a delicious cinnamon smell to fill the room, wait some more, then take out and enjoy! This bread is absolutely delicious by itself but feel free to slather on some butter or cream cheese as well.
Makes 2 small loaf pans
– Preheat oven to 350°
-In one bowl mix:
- 3 eggs
- 1 cup oil
- 2 cups sugar
- 3 tablespoons vanilla
- 2 cups grated zucchini
-In a separate bowl combine:
- 3 cups flour
- 3 teaspoons cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- optional 1 cup nuts
– Gradually add flour mixture to zucchini mixture, stirring after each addition
– Pour batter into greased loaf pans or muffin tins
– Bake at 350 degrees for 55 – 60 minutes for loaf pans or 25-30 minutes for muffins (the bread will be golden brown with cracks in the top when it is done)