Zucchini bread is one of those treats that makes me very happy to be eating my veggies! Its good with breakfast, lunch, dinner or even as a snack. We grew up eating the most amazing zucchini bread. I can remember one of our childhood friends wrinkling up her nose when she heard what it was. Yippie Skippie! I didn’t want to share with her anyway! lol
Anyway … here is a wonderful recipe for you to try next time your garden is overflowing, a neighbor drops a few of those little gems on your doorstep or you just can’t pass them up at the farmer’s market.
Zucchini makes the best bread and is super moist. You can add raisins, craisins, or chocolate chips to it and it is delicious.
You can this vegetable and use it all winter long in breads and potato pancakes (try adding zucchini to those!) I like to run it through my Kitchenaid shredder so I can do a lot at a time. Toss it in freezer bags in 1,2 or 4 cup portions so you know exactly how much you are thawing. BTW … Don’t forget to write what it is and the amount on the bag with the date before you toss it in the freezer. Otherwise who knows that that mystery bag is 2 months from now!
- 2 cups sugar
- 3 eggs
- 1 cup oil
- 3 cups flour
- 1 tsp salt
- 1 tsp soda
- ½ tsp baking powder
- 3 tsp vanilla
- 2 cups grated raw squash
- ½ cup raisins
- ½ cup pecans or walnuts
- Preheat oven to 350.
- Grease 2 bread pans.
- Mix all ingredients in a large bowl.
- Evenly pour into the two pans.
- Bake for 1 hour or until toothpick comes out clean when poked into the center.
Never worry about what's for dinner again. I've got you covered with the meal plans in the Once a Week Cooking Club. Cook once, eat all week.
Please be aware that some links used are to affiliates. They are almost always to products I use and love.