As a family, we love zucchini bread! We love it so much that we would like to eat it all year-long instead of an overdose in the summer since we need to use all that we have grown. So, I make a bunch of loaves now and then peel (I prefer them peeled when I freeze them) and cut up the zucchini. I measure it into 3-3 1/2 cups for the recipe and freeze it in ziploc freezer bags for later. Now, we have what is usually a summer treat, all year round.
Grab your zucchini and lets start using them up in some delicious bread. You can choose to peel your zucchini or leaving the skin on. (I think the flecks of green in the bread are very pretty and illustrate what kind of bread it is, but my children get nervous seeing green, so I always peel them.) Cut them in 1/2 inch to 1 inch cubes.
Put zucchini in the blender. Add the oil and blend till smooth. Add more oil or zucchini (if you have some left) to equal 3 cups. Blend again if needed.
Add sugar, eggs and vanilla. Blend well. Transfer into a mixing bowl and add dry ingredients. Pour into two greased and floured loaf pans. (I doubled the recipe, so I have four pans) All four pans can go on the same rack as long as they don’t touch the sides of the oven.
Do you like my random blue loaf pan? I received it as a wedding gift and at the time I wanted everything to match so it was in the returns pile. However, when I got to the store, I found out it was only worth $ .50. So the blue loaf pan came back home with me and has been serving me wonderfully well for almost 11 years! I learned pans don’t need to match to work great.
Cook zucchini bread for 60-75 minutes or until a toothpick can be poked in the middle and come out clean. After taking out the loaves, leave in pans for 5-10 minutes to cool. Then remove from the pans to cool completely.
2 cups sugar
1 teaspoon vanilla
2 cups zucchini, cubed
3 cups flour
1 teaspoon salt
3 teaspoons cinnamon
1 teaspoon soda
1/4 teaspoon baking powder
Put zucchini in the blender and add one cup oil and blend. Add more oil or zucchini if you have some to make 3 cups. Blend again if needed. Add sugar, eggs and vanilla. Blend well. Transfer into a mixing bowl and add dry ingredients. Pour into 2 greased and floured loaf pans. Bake at 325 degrees for 60-75 minutes, or until a toothpick comes out clean. Leave in loaf pans to cool about 5-10 minutes and then remove to cool completely.