Is your garden overflowing with zucchinis? If so, I’ve got the perfect recipe for you – Zucchini Bread. This deliciously moist and flavorful bread is one of my favorite ways to use up my garden’s bounty of zucchinis. The zucchini adds a wonderful texture to the bread and helps keep it moist, while the cinnamon and vanilla add a lovely sweet and spicy flavor. This bread is perfect for breakfast, a snack, or even dessert. It’s incredibly easy to make, and the best part is that it makes two loaves, so you can enjoy one now and freeze the other one for later. Plus, it’s a great way to sneak some veggies into your diet in a tasty way. I absolutely love this zucchini bread, and I hope you will too!
Ingredients
- 3 eggs
- 1 c. oil
- 1 Tbsp. vanilla
- 2 c. sugar
- 2 c. grated zucchini
- 3 c. flour
- 1 tsp. salt
- 1 tsp. soda
- 1/2 tsp. baking powder
- 1 Tbsp. cinnamon
- 3/4 c. raisins (optional)
- 3/4 c. chopped pecans (optional)
Baking Instructions
- Blend first 5 ingredients and set aside.
- Mix dry ingredients. Mix dry ingredients with wet ingredients until blended.
- Optionals can be added if desired.
- Pour batter into greased and floured loaf pans and bake at 325° for 1 to 1 1/2 hours.
- Yields 2 loaves.
Calorie: 0
Total cooking time: 1 to 1 1/2 hours
Difficulty level: Easy
The Zany Zucchini Bread Saga
Ever have one of those days where you glance into your fridge and spot a forgotten zucchini lurking in the vegetable drawer? I had one just like that, and I thought, “Ah! I’ll make zucchini bread!” Except, I didn’t realize just how zany that decision would be.
The Not-So-Secret Ingredients
I rummaged through my cupboards and gathered the usual suspects: 3 hostages—err, I mean eggs, a cup of oil (because bread needs to stay hydrated, too), a tablespoon of vanilla (for that hint of sweet mystery), and 2 cups of the sweet stuff (sugar, not me). I also nabbed 2 cups of the star of the show, my lurking zucchini, and gratefully shredded it.
For the dry lineup, I pulled together 3 cups of flour (because what’s bread without it?), a teaspoon each of salt and soda (not the drinking kind, mind you), half a teaspoon of baking powder, and a generous tablespoon of cinnamon (yes, I like living dangerously). For the optional crowd, I invited 3/4 cup of raisins and the same amount of chopped pecans.
Mixin’ It Up
The first five ingredients were blended into a gooey concoction that looked suspiciously like a failed science experiment. But hey, who am I to judge? I set this aside and moved on to the dry ingredients. Whisking them together, I couldn’t help but sneeze, sending a floury cloud across my kitchen. Note to self: breathing while whisking is hazardous.
The Great Confluence
Then came the moment of truth: the merging of the dry and wet ingredients. I mixed them gently. Well, as gently as one can while wrestling with a bowl of stubborn flour. I got them to a point where they were no longer fighting each other and actually looked like potential bread batter.
The Optional Intruders
Now, about those raisins and pecans. They were optional, but I thought, “Why not? Let’s make this bread a party!” So, in they went. I mixed them in, hoping they’d mingle well with the other ingredients and not cause a fruit-nut uprising in my dough.
The Oven Beckons
Finally, I poured the batter into my greased and floured loaf pans. I must say, they looked rather dashing, ready to brave the heat of the oven. I set the temperature to 325° and popped them in, setting the timer for an hour. And then, the waiting game began.
The Moment of Truth
After what felt like a small eternity (or maybe just an hour and a half), my loaves were done. I pulled them out of the oven, and let me tell you, they were the most beautiful loaves I’ve ever seen. Or maybe that was just my stomach talking. Either way, I managed to yield 2 loaves of zucchini bread that were edible and delicious.
In Conclusion
So, there you have it, my zany zucchini bread saga. It was a roller-coaster of flour, eggs, and rogue vegetables. But in the end, it was all worth it. And if you ever find a forgotten zucchini in your fridge, remember this tale. Because who knows? You might just end up with two loaves of delicious, zany zucchini bread of your own.
