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Zucchini Bread
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Description
Every summer my mum baked loads of delicious zucchini bread with the enormous zucchinis from my parents’ garden. We ate zucchini bread for days … so good. This recipe makes two small loaves, so you can enjoy one and freeze the other. Or, like my brood, you can eat both loaves, over the course of two days.
Ingredients
- 3 Large Eggs
- 1 cup Vegetable Oil
- 1 cup White Sugar
- 1 cup Brown Sugar
- 2 cups All-purpose Flour
- 3 teaspoons Ground Cinnamon
- 2 teaspoons Baking Powder
- ¼ teaspoons Baking Soda
- 1 teaspoon Salt
- 2 cups Shredded Zucchini (drained Of Excess Water)
- 3 teaspoons Vanilla Extract
Preparation
Preheat oven to 350ºF and grease two small 8 1/2 inch bread loaf tins.
In a large mixing bowl, beat eggs with oil and sugars. Mix in dry ingredients, followed by zucchini and vanilla until well-combined.
Divid batter equally between loaf tins and bake for 55–60 minutes, or until an inserted toothpick comes out dry. Enjoy!
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