My neighbor makes such a wonderful zucchini bread recipe (yes, this is a link to another great recipe), I can’t tell you how excited we’ve been when we notice a loaf of zucchini bread still warm from the oven on our dining room table.
Non-Chunky Zucchini Bread
Zucchini Bread Recipe
I suppose I have a confession to make: I didn’t think I particularly cared for zucchini bread. As a Hoosier, there’s no way around zucchini. It’s everywhere. There’s nary a garden that doesn’t grow it. And why not? It’s so easy to grow, it’s not uncommon to get zucchini as big as your head, your neighbor’s, the kids, and then some. Indiana zucchini are humongous.
When we have a particularly bumper year for it, the madness begins. Everyone tries to pawn off their zucchini on their neighbors and family. People get creative, tucking zucchini into brownies and other baked goods. We Hoosiers do not like to waste food. Plus, a little extra nutrition never hurt anyone.
I admit I kind of shied away from some of those more creative recipes. It’s kind of like the oatmeal cookie with raisins. You think it’s chocolate chips, you expect chocolate chips, and then are disappointed. Hiding a vegetable in brownies, well, I get a little wary about sampling baked goods during the season. You just know it’s being hidden in there!
Best Zucchini Bread
So, then I met my neighbor’s zucchini bread. I was hopeful. It was warm from the oven. It smelled delicious–and it was. Since then, I’ve made my own zucchini bread using, you guessed it, zucchini given to me by various neighbors. That’s just the way it goes in our small town. I imagine we aren’t any different than your own.
This isn’t her Zucchini Bread recipe but maybe, just maybe, I’ll try to get that and share it too! After all, when the zucchini starts coming in, you need multiple ways to enjoy it.
I didn’t realize how much I loved zucchini bread until we moved to our small Indiana town. Before that, the bread always had big hunks of zucchini. Grating the zucchini makes a great loaf that really is very similar in flavor to pumpkin bread. I know, that sounds strange. Either way, it’s excellent.
I prefer a non-chunky zucchini bread. If you agree, I know you will enjoy the grated zucchini bread recipe I’m sharing below. The next time you have a big crop of zucchini, you will know exactly what to do with it. My neighbor likes to get all fancy with it, baking loaves of bread, and sharing them, after she wraps them up in a decorative wrapping.
It’s almost like getting a present. A delicious, homemade, fresh-from-the-oven kind of present. Ah, those are my favorite kinds. After this, you will never resist zucchini season again. Dab butter on the bread, honey from a local honey farm, and enjoy.
Zucchini Bread Recipe
Zucchini Bread Recipe
The use of a food processor really speeds things along!
Ingredients
- 1 Cup Vegetable Oil
- 1 Cup Granulated Sugar
- 1 Cup Brown Sugar
- 3 Eggs
- 3 Cups Zucchini, Peeled, Seeded, Grated
- 3 Cups Flour
- 1 teaspoon Salt
- 1 teaspoon Baking Soda
- 1/4 teaspoon Baking Powder
- 2 teaspoons Vanilla Extract
- 3 teaspoons Cinnamon
- 1 Cup Walnuts, Chopped (optional)
Instructions
- Combine Vegetable Oil, Sugars, and Eggs.
- Add remaining ingredients and mix well.
- Grease and Flour two loaf pans. Divide batter between both pans.
- Bake 350* for 1 hour.
- Cool in pans and remove Zucchini bread.
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