During the summer (garden season), I’m always looking for fun and creative zucchini recipes, and I particularly love zucchini bread. I modified a recipe I found in a cookbook, and also changed things up a bit to make 2 loaves—this recipe needs to be shared! And, while most breads tend to be best right away, quick breads like this one tend to get better with age. It usually tastes best the 2-3 day.
What you need:
3 cups all-purpose flour
½ tsp baking powder
¾ tsp baking soda
1 tsp salt
¾ tsp nutmeg
1 tsp cinnamon
2 cups sugar
2 cups finely grated zucchini (I use a cheese grater)
½ cup cooking oil
1 cup chopped pecans
What to do:
- Preheat oven to 350 degrees. In a small bowl, combine flour, baking powder, baking soda, salt, nutmeg, and cinnamon. Set aside.
- In a large mixing bowl, beat together sugar, zucchini, and eggs. Add oil and mix well.
- Stir flour mixture into egg mixture. Gently fold in pecans.
- Turn batter into 2 greased loaf pans, bake for 55-65 minutes. Cool for about 10 minutes, then remove from pan and cool completely.