Zucchini Bread (Double Loaf Recipe)

 I can't believe I haven't posted this recipe yet! I looked through past posts because I just assumed it would be here. Shame on me for not sharing this sooner. 

Late July and early August make for an interesting time with cooking. The gardens are popping and the last thing you want to do is warm up the kitchen. I get it. I do have a hack for that if it helps. Put your bathing suit on under your clothes and go jump into the pool or run through the sprinkler when you have some down time. Even the coldest water is refreshing. Don't think you're going to change later, because as soon as you try to wrestle out of that bra into the suit, you're spent.

So, now that you're in your bathing suit and the clothes are on, get yourself set up to make zucchini bread.

NOTE: This recipe is for a double loaf, so you can cut it in half if you need to, but who are we kidding? We need to use up the zucchini! You can freeze the second loaf or I send it to work with my husband and it always gets devoured.

Zucchini Bread (Double Loaf)

Approx Cook time: 1 hour

3 eggs well beaten

1 cup cooking oil

2 cups sugar

2 cups grated zucchini (I use my food processor for this bit)

2 Tbsp. vanilla

3 cups flour

1 tsp baking soda

1/4 tsp baking powder

3 tsp cinnamon

1 tsp salt

1/4 cup chopped pecans (optional)

dash ground clove

Add oil, sugar, zucchini and vanilla to beaten eggs. 

Sift dry ingredients together.

Add sifted dry ingredients to wet mixture. 

Optional: Stir in Pecans

Pour into two greased loaf pans (I line the bottom with parchment to make removing the loaf easier) and bake at 350F for approximately 1 hour or until an inserted knife comes out clean.

Enjoy!

~C

Print

With ImageWithout Image

Zucchini Bread (Double Loaf)

Yield: 2 loaves

Author: Carmen Champion

Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M

A great way to use zucchini from the garden!

Ingredients

Ingredients

• 3 eggs well beaten
• 1 cup cooking oil
• 2 cups sugar
• 2 cups grated zucchini (I use my food processor for this bit)
• 2 Tbsp. vanilla
• 3 cups flour
• 1 tsp baking soda
• 1/4 tsp baking powder
• 3 tsp cinnamon
• 1 tsp salt
• 1/4 cup chopped pecans (optional)
• dash ground clove

Instructions

Instructions

1. Add oil, sugar, zucchini and vanilla to beaten eggs.
2. Sift dry ingredients together.
3. Add sifted dry ingredients to wet mixture.
4. Optional: Stir in Pecans
5. Pour into two greased loaf pans (I line the bottom with parchment to make removing the loaf easier)
6. Bake at 350F for approximately 1 hour or until an inserted knife comes out clean.

Did you make this recipe?

Tag @yogastudioowner on instagram and hashtag it #zucchinibread