Submitted by:
Pamela Willard
Category:
Breakfast
Country of Origin:
United States
Cook time:
1 hour and 15 minutes
Serves:
12
Ingredients:
1 1/2 cups sugar
3 eggs
1 cup canola oil
1 teaspoon cinnamon
1 teaspoon vanilla
3 cups self-rising four
3 cups grated and drained zucchini
Ingredients substitutions:
You can add 1/2 cup nuts if desired.
Steps:
1. Preheat oven to 350 degrees Fahrenheit.
2. Spray 4 mini loaf pans or 1 regular loaf pan with a non-stick cooking spray.
3. Grate zucchini in a food processor.
4. Place grated zucchini in clean towel and wring out to remove as much liquid as possible.
5. Combine sugar, eggs, cinnamon, vanilla, and oil in a large bowl and mix well.
6. Slowly incorporate the flour into the mixture, mixing until dense.
7. Slowly add the zucchini to the mixture and mix well.
8. Pour mixture into prepared pans.
9. Bake for 45 minutes or until inserted toothpick comes out clean.
What makes this recipe special?
Being a home gardener, some years we get more product than others, and some years, that produce is zucchini. At times, we get so much zucchini that I've had to get creative with how to use zucchini in bulk.
This recipe is a favorite of mine that I have been crafting over several years. I’ve finally come up with an “easy” way of prepping the bread... just mix everything in one bowl! This bread has become a favorite of our entire family and they ask for it regularly. I hope you enjoy it too!
Additional notes:
To drain zucchini after grating, wrap in clean towel and place in a strainer with a heavy object (such as a brick or 2-liter soda) on top to push the liquid through the towel. You can do this while you make the rest of the bread.