I’m in love with this recipe. It’s the best zucchini bread I’ve ever had, and I’ve had my share. I found it on the Kristen’s glorious blog, Dine & Dish. She was doing a giveaway for a great cookbook that I would love to have and she challenged her readers to try this zucchini bread. Who am I to resist a challenge?
The cookbook I’m referring to by the way is the [amazon_link id=”0615266061″ target=”_blank” container=”” container_class=”” ]Morning Glory Farm Cookbook[/amazon_link]. The only real challenge I had was not related to the recipe, but rather to my zucchini. I had a rather large one and it was actually full of juice. Once I shredded the fruit, I literally had to squeeze out the excess liquid. Zucchini juice!
Who’da thunk it! :) So I strained the juice into a cup and was amazed at how much I harvested. I placed it in a baggie and put it in the freezer. I am saving the glorious green stuff for a future stew or soup. Nummy.
Of course we all know that we are smack dab in the middle of zucchini harvest season. So next time a neighbor secretly leaves a bunch of zucchini on your doorstep, embrace them, shred them, and bake them into this wonderfully moist and delicious more-like-a-cake quick bread. Yum.
First you’ll combine the zucchini, oil, eggs, and vanilla.
Then the dry ingredients.
Divide batter into loaf pans and bake.
Try my lemon zucchini bread with blueberries too!
Morning Glory Zucchini Bread
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- 2 to 2 1/2 cups shredded zucchini
- 1 cup vegetable oil
- 3 eggs
- 1 tsp vanilla
- 2 cups sugar
- 3 cups all purpose flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- Preheat oven to 325 degrees. Spray two 9? x 5? bread pans with nonstick spray.
- In a large mixing bowl, combine zucchini, oil, eggs, and vanilla. Mix thoroughly.
- Beat sugar into mix until it is thoroughly creamed.
- Once liquids and sugar are well mixed, add flour, baking soda, baking powder, salt, and cinnamon. Mix until batter is well blended and even in texture. The batter should be smooth, outside the zucchini shreds. If it’s not, add a little juice from the zucchini.
- Pour batter evenly into pans. As you can see I added chocolate chips to one of the loaves.
- Bake for approximately 1 hour, or until bread is brown and springs back when gently pressed in the middle.