Well, it's that time of year again when we begin to harvest our long awaited gems from the garden.
Every year, my son Isaac plants zucchinis with the sole purpose of me making this zucchini bread recipe. It has become a family favourite and they expect me to make it for them every year.
When I ask friends if they want to have a slice of zucchini bread, they usually crinkle their nose and say "zucchini bread? Gross!!" Well, it only takes one bite and the rest is history!!
I hope you enjoy!
1 cup sugar
1 cup oil (I used avocado oil)
1 tsp vanilla extract
3 cups flour ( I used gluten-free)
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
2 cups unpeeled zucchini, shredded
1 cup walnuts, chopped (optional)
1. Beat sugar, eggs, oil, and vanilla extract together until fluffy
2. Mix flour, salt, baking soda and cinnamon. Add to egg mixture and stir until well blended.
3. Stir in zucchini and nuts
4. Turn into a well greased loaf pan.
5 Bake at 350 degrees F for 1 hour and 30 minutes or until done.
Makes 1 loaf