Do you have more zucchini from your garden than you know what to do with? We run into this problem every summer! Zucchini is delicious, but you can only eat it so many times!
That was until we started making this unbelievable zucchini bread. The kids devoir it without the slightest clue they are getting in some vegetables.
Not a huge zucchini fan? You will be now! You don’t even tastes the zucchini in here. One bite, and you will be hooked.
We love to sprinkle a little cinnamon and sugar on the bottom of the pan. This gives it a little extra flavor and adds the perfect texture.
When you need to bring a special treat to someone, this is the perfect thing! Make a couple loaves in mini bread pans and you are good to go!
And if you don’t happen to have zucchini growing in your garden, don’t worry! This bread is worth buying some zucchini from the store. This bread is delicious, sweet, and filling. It will be a hit with the entire family.
2 Large or 4 mini-loaves
The Food Nanny
- 2 cups peeled and grated zucchini (about 2 medium)
2 ¾ cups + 2 Tablespoons White Kamut flour, or 3 cups all-purpose flour
- 1 teaspoon French salt
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 4 teaspoons ground cinnamon
- 1 cup chopped walnuts
- 21/4 cups sugar
- 3 eggs slightly beaten
- 1 cup canola oil
- 1 teaspoon vanilla extract
Preheat oven to 325◦. Mix together 3 Tablespoons sugar and 2 teaspoons cinnamon and set aside. Spray pans with cooking spray. Dust pans evenly with sugar and cinnamon mixture.
Whisk flour, salt, baking soda, baking powder and cinnamon into a large bowl. Set aside.
In a large bowl, mix sugar, eggs, oil or butter, vanilla and zucchini. Stir in dry ingredients with a wooden spoon or dough hook.
Mix the sugar, eggs, oil, vanilla, and zucchini in a large bowl. Stir in the dry ingredients with a wooden spoon.
Scrape batter evenly into prepared mini pans or 2 regular loaf pans. Bake minis 30-40 minutes. Bake regular loaves 1 hour and 15 minutes, or when toothpick comes out with a little crumb on it. Do not over-bake, bread should be moist.
Variation: Sprinkle cinnamon and sugar on greased pans