This is one of those recipes that have so many variations. The recipe I have is tried and tested for over a decade; I don’t even remember where I got the recipe, I think it was handed to me by one friend, but at this old age, I don’t remember. This is a very simple recipe, yet so delicious. It yields a very spongy and fluffy zucchini bread that is delicate tasting.
This recipe will yield (2) 9×5 or 8×4 inch loaf pans
2 cups sugar
3 cups (about 3 medium ) shredded zucchini
1 cup oil
2 teaspoons vanilla extract
3 cups all purpose flour
1/2 cup chopped nuts (since my eldest daughter has nut allergies, I omitted this)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
Heat oven to 325F. Grease bottoms only of the loaf pans.
In a large bowl, beat the eggs until foamy. Stir in sugar, zucchini, oil, and vanilla.
Add the remaining ingredients. Blend well.
Pour batter into prepared pans. Bake for 50-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, remove from pans, and cool completely.
My opinion: This is so simple there is no reason why you shouldn’t try it!! Having a food processor helps because it shreds the zucchini so nicely. I baked 4 loaves today. 2 to giveaway, 1 to give as a “get well” gift to Anna’s viola teacher (who recently had a hip replacement surgery), and 1 for my children.