I made six loaves of zucchini bread on Friday – the first time I had made it, and I am in total love with it. So here is the recipe – my SIL emailed me the recipe, she got it from a friend….so I have no clue where it originated. I doubled the recipe as I had a lot of zucchini to use up.
My 8 year old actually ate a piece before I told him it was zucchini. As soon as he knew he was grossed out! Silly goose.
2 C. zucchini, grated
2 C. sugar
1 C. vegetable oil ( may substitute with applesauce)
3 eggs lightly beaten
2 teaspoons vanilla
3 C. flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon grated lemon rind,
1 C. chopped nuts,optional
Drain zucchini well. Combine with sugar, oil, eggs, and vanilla. Stir flour, baking soda, salt, and cinnamon. Add to zucchini mixture and mix well (by hand). Stir in lemon rind and nuts, if desired.
Divide batter into 2, well-greased 2-qt. loaf pans. Bake at 325, for 70 minutes. If pyrex pans, bake for about 60. Cool in pan 10 mins. Wrap in foil and refrigerate. May be frozen.