This time of year will always and forever have me making zucchini bread. This is a MIdwest tradition that I brought south with me and I promise your whole house will smell like cinnamon goodness when you whip this up.
The first memory I have of eating this deliciousness is in our kitchen on South Hambden Street in Chardon, Ohio. I was 10 years old. The house smelled like heaven and I considered hiding an entire loaf in my bedroom to keep it away from my brothers. Mom and dad grew enormous zucchinis and this was my favorite part about our huge backyard garden. The weeding was almost worth it when mom pulled this bread out of the oven.
The recipe card is my grandmother’s and I have made these loaves since the kids were little. This week I added chocolate chips and sent one loaf back to college with Shelby.
So go ahead and use all the zucchini that is still plentiful. You can feel good knowing you are eating bread that’s full of veggies…
- 1 cup sugar
- 1 cup brown sugar
- 2 cups shredded zucchini
- 1 cup vegetable or coconut oil
- 1 tsp vanilla
- 1 tsp salt
- 1 tsp baking soda
- 3 tsp cinnamon
- 1/4 tsp baking powder
- 21/2 cups flour
- Mix in the order listed. ( You don't need a mixer- I just add all ingredients in order and stir with a wooden spoon.) You can add 1/2 cup of chocolate chips or nuts if you’d like.Pour into two greased loaf pans and bake at 325 for 1 hour or until a toothpick comes out clean.Note: Peel and shred zucchini using a cheese grater. You'll need 3-4 small zucchini or 2 large to get 2 cups. This bread is great toasted for breakfast topped with butter or cream cheese. This bread freezes really well, so make some extra when zucchini is plentiful.
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