This time of year, we seem to have tons of zucchini around and the other night I thought about this bread. I called my mom to get the recipe and she whipped it right off the top of her head. I want to share it with you all while zucchini is in season and so inexpensive. It's a very simple recipe and so worth your time!
You start out by beating 3 eggs with vegetable oil.
Once they are well combined, add sugar and beat until light and fluffy. Then you can add grated zucchini -- look at how yummy this is!
Mix the zucchini into the mixture.
Once the zucchini is mixed in, add the flour and cinnamon and beat until just combined.
Pour the batter into your loaf pans evenly -- I used the Pampered Chef mini loaf stoneware.
After an hour in the oven, each loaf comes out a lovely golden brown.
The zucchini makes this so ooey and gooey and yummy! Even kiddos will love it and who doesn't love an easy way to get more veggies in their bellies.
3/4 c vegetable oil
2 c sugar
2 c grated zucchini
2 tsp vanilla
2 c flour
2 tsp cinnamon
Preheat oven to 325 degrees.
Beat eggs and oil together. Add sugar, zucchini and vanilla and combine well. Mix in flour and cinnamon.
Pour into greased loaf pans and bake for 1 hour or until toothpick in center comes out clean.
Let cool and then refrigerate. Okay, that part isn't official, it's just the way I prefer it! Warm is good, too. :)
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