My Easy - Moist - Amazing ZUCCHINI BREAD
Usually during the summer, sometime between June through August, our wonderful neighbor harvest his zucchini crops and will bring us a bag full. Since no one in my household will willingly eat zucchini, no matter how delicious I try to make it, I had to come up with another option so they could reap the benefits of its nutrition. So you know this recipe is tried and tested!
"I cannot believe this was made from Zucchini!" –Sayla Pop
Zucchini is rich in a variety of vitamins and minerals like B6, C and A. It boasts several antioxidants that may provide various health benefits to your eyes, skin and heart, with the highest levels found in its skin, which makes this recipe a winner.
The Best Zucchini Bread
Ingredients
2 cups zucchini grated
2 cups flour
1 ½ cups coconut sugar
2 tsp baking soda
1 tbsp cinnamon
1 tsp salt
3 eggs
1 ½ cup chopped walnuts (optional)
¾ cup oil
1 tbsp vanilla
Directions
Preheat oven to 350˚F
Combine the flour, sugar, baking soda, cinnamon, and salt in a medium bowl.
In a large bowl, beat the eggs. Add the zucchini, oil, and vanilla and mix together.
Add the dry ingredients to the wet mixture. Add the walnuts or raisins or other additives and mix till just combined.
Bake for 1 hour.
Recipe Notes
Use the larger side of a cheese grater to shred the zucchini. There is no need to peel it first.
Do not squeeze the zucchini dry, the moisture is needed in this bread.
You can keep the zucchini bread on the counter for up to 2 days. It's very moist so if you'll be keeping it longer you'll want to freeze it, or keep it in the fridge for a few days first.
xO
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