I have so much zucchini piling up in my refrigerator from my vegetable garden so i decided to try some new bread recipe and while searching i found this great recipe and it is really really good. You can store the leftover bread in the refrigerator and toast it up with some butter on it for breakfast or snack..
Here are some more zucchini recipes for you to try..
Healthy Eggless Chocolate Zucchini Muffins
Chocolate Zucchini Muffins
Best Zucchini Bread
Source :- Trulysimple
Vegetable oil:- 1 cup
Enough chopped zucchini to blend to - 3 cups.
Salt:- 1 Tsp
Baking soda:- 1Tsp
Baking powder:- 1 Tsp
Vanilla:- 1 Tbsp
Cinnamon:- 1 Tbsp
Sugar:- 2 cups ( I used 1 cup white sugar and 1 cup brown sugar)
White flour:-3 1/2 Cups
Optional add-ins: mini-chocolate chips, chopped nuts, raisins, craisins, etc. etc.
1)In a blender put vegetable oil and enough chopped zucchini to blend to 3 cups, Blend until you have awesome green mixture
2)Add salt, baking soda, baking powder & egg, blend again until smooth.
3)Add cinnamon & vanilla, blend again.The cinnamon adds a nice brown speckled color.
4)In a large bowl put white flour & sugar, Stir in blended mixture until well mixed, and then pour into greased pan.
5)Bake at 325 degrees for about an hour. Check with toothpick or sharp knife for doneness.
Let cool on a rack and Enjoy:)