Zucchini is so plentiful in the summer--I have been enjoying all kinds of meal creations with it. One of my favorite things to make is homemade zucchini bread. I just love it, especially when it first comes out of the oven all warm and moist. It's quite delicious, especially with a nice cup of English Breakfast Tea. It took a little trial and error for me to get my perfect mix of ingredients that would create a loaf that I was completely satisfied with, but I finally did and would love to share it with everyone.
INGREDIENTS:
- 3/4 Cup Oil
- 3 Egg, Beaten
- 2 Cups Shredded Zucchini
- 2 Cups Flour
- 1/2 to 3/4 Cup White Granulated Sugar (depending on the desired sweetness level)
- 1 Tablespoon Brown Sugar
- 1/2 Teaspoon Baking Powder
- 1 Teaspoon Baking Soda
- 1 Teaspoon Salt
- 3 Teaspoons Cinnamon
- 1/4 to 1/2 Teaspoon Nutmeg
- 3 Teaspoons Vanilla Extract
DIRECTIONS:
- Blend oil and sugars in a bowl until they are well combined
- Stir eggs, shredded zucchini, and vanilla into the oil and sugar mixture
- In a separate bowl mix all of the dry ingredients together
- Add the dry ingredients into the wet ingredient bowl and mix until well blended
- Add entire mixture into a greased loaf pan
- Bake in a preheated oven at 350 degrees for approximately 45 minutes (baking time varies by oven. I start checking my loaf at 35 minutes, by inserting a toothpick into the middle until it comes out clean.)
- Enjoy a slice with a nice cup of tea, coffee, or a big glass of milk!
