Heaven is a freezer full of zucchini bread.
It’s in the Bible, somewhere in Song of Solomon, I think. A freezer full of zucchini bread with a good helping of banana bread too.
I make banana bread year round. I live in Indiana where we can’t grow bananas so there’s not really a season to banana bread. But zucchinis? We can do those. We can grow them. We can grow them by the bucket full.
Zucchini challenge accepted.
Yesterday I shared some of the ways I’m using zucchini (and other stuff I’m growing in my garden this summer). But this zucchini bread recipe deserves its own post.
It’s really good.
It needs your full attention.
Let us begin.
Zucchini Bread
-Ingredients:
cinnamon
sugar
salt
flour
soda
baking powder
eggs
vegetable oil
2-3 zucchinis, depending on size
vanilla
-Combine dry ingredients in a bowl:
3 tsp. cinnamon
2 cups sugar
1 tsp. salt
3 cups flour
1 tsp. soda
1/2 tsp. baking powder
-In a separate bowl, combine wet ingredients:
3 eggs
1 cup vegetable oil
-Add wet ingredients to dry ingredients
-Then add:
3 cups zucchini (thinly shredded or use a food processor to finely chop; I don’t want to see or taste chunks of zucchini.)
1 tsp. vanilla
-Split into 2 loaf pans
-Bake @ 350 for 1 hour (check to make sure the middle is done with a toothpick before removing; this is a dense bread and takes a while to bake)
Eat this warm out of the oven slathered in butter and slide the other loaf in the freeze for winter. You’ll be so thankful you did.
I’m pretty loyal to the above recipe, *but* if I make any other bread with my precious zucchinis, it is chocolate zucchini bread.
I know. Chocolate makes everything better.
I’ve got some freshly-picked zukes on my counter right now, and I’m going to make this bread for the weekend: double chocolate zucchini bread.
DOUBLE CHOCOLATE.
Bonus bread: Like I said, I make banana bread all the time, but shockingly, I don’t really eat it. It’s not that I dislike it (it’s really good! *pats self of back*), it’s just not what I would pick to eat if I wanted bread or sugar. I’ve made this chocolate swirl banana bread a few times from Skinnytaste and really like it. I don’t make it in the slow cooker–just follow the oven instructions. I’m way more likely to eat banana bread when it has chocolate in it.
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