Is it just me or has Fall shown up early this year? The mornings are unusually cool and crisp and there is that indescribable feeling of Autumn time any time I go outside lately. I am not complaining that is for sure! I love the Fall!!! Anyways, if you clicked on this recipe I am guessing you have zucchini growing by the baskets full practically over night…am I right? I love it when the summer squash and zucchini come on strong and are in major abundance! This zucchini bread recipe is one of my favorite ways to put that zucchini to good use.
You will need:
- 1 C. Sugar
- 3 Eggs
- 1 C. Brown Sugar
- 1 C. Oil
- 3 C. Flour
- 2 tsp. cinnamon
- 1/4 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 2 C. Grated Zucchini
Combine eggs and sugar in a mixing bowl and mix well. Then add oil and brown sugar and mix again.
Then combine all dry ingredients and mix together in separate bowl.
Grate whole zucchini (don’t peel it) and add to the sugar and oil mixture along with the dry ingredients. Mix well, scraping the bowl to ensure all of the ingredients are incorporated.
Pour the mixture into 2 well greased loaf pans.
Bake for 1 Hour at 325 Degrees. Let the loaves cool in the pans for a short time and then remove them while they are still warm to finish cooling.
I hope you are enjoying this early fall as much as I am! I also hope you enjoy a nice hot slice of this zucchini bread!