BEST EVER ZUCCHINI BREAD RECIPE

This BEST EVER ZUCCHINI BREAD is a family recipe. In my life the best ever type of recipes have come from one of two people, my Grandma Gillan or my Grandma Sorency. They make some of the best things I have ever tasted from this BEST EVER ZUCCHINI BREAD {Gillan}, spaghetti & meatballs {Sorency}, peanut brittle {Gillan}, salad dressing {Sorency}, cinnamon rolls {Gillan}, mac & cheese {Gillan} and Santa Claus Cookies {Sorency}.

It’s the kind that gets better with age. The first day it is good, but the second and third day it is AMAZING (Note: It must be stored in an airtight container or Ziploc bag.)

The outside edges become soft, and the moisture from the zucchini has had longer to do its magic. I have no self-control when it gets to that point and have been known to eat an entire giant loaf myself.

Ingredients

• 1 cup brown sugar
• 1 cup chopped walnuts
• 1 cup vegetable oil you can substitute applesauce for 1/2 the oil
• 1 cup white sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 tsp nutmeg
• 2 cups grated zucchini you can add a little more, I always do!
• 3 cups all-purpose flour
• 3 eggs
• 3 teaspoons ground cinnamon
• 3 teaspoons vanilla extract

Instructions

1. Grease two 8 x 4 inch pans or 6 mini loaf plans. Preheat oven to 325 degrees F.
2. Assemble your ingredients. Mix flour, salt, baking powder, soda, nutmeg and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. {I always sneak in a few spoonfuls of flax!}
4. Add dry ingredients to the creamed mixture and beat well.
5. Grate zucchini. Stir into the mixture along with the nuts until well combined. Pour batter into prepared pans. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. My mini-loaf pans take about 35-40 minutes. Large sized loaves take about 55 minutes. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool. Enjoy!

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