Zucchini bread has the power of vegetables and the
strength of bread.
I love vegetables. And don’t get me started on bread. These two items blend cohesively in zucchini bread. The beauty of this bread is that you can barely tell there is a substantial amount of zucchini within it; perfect for those picky eaters.
The zucchini adds desirable moisture and a tender crumb. The flavor of the bread is nutty and savory. It tastes phenomenal with butter slathered atop it. And it makes for a perfect snack or breakfast. This wonderous bread creation is something to be thankful for this holiday season.
This zucchini bread recipe is entirely approachable and makes a perfect gift for someone you care about. Simply wrap it in plastic wrap and tie a festive ribbon around it. If you are feeling especially fancy, you can even bake the loaves in disposable pans like these.
There is something about homemade gifts that warm
Looking for more fantastic homemade food gifts ideas? Try peanut butter granola!
- 2 cups granulated sugar
- 1 cup canola oil
- 3 large eggs
- 2 tsp pure vanilla extract
- 3 cups all-purpose flour
- 1 tsp Salt
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp baking powder
- 2 cups shredded zucchini
- 1/2 cup walnuts chopped and toasted
- Preheat oven to 350 degrees F. Grease two 8X4 in loaf pans.
- In a large bowl, whisk together sugar, oil, eggs and vanilla extract until well blended.
- In a medium sized bowl, mix flour, salt, baking soda, ground cinnamon, and baking powder. Gradually add dry to wet ingredients, mixing until just combined and moistened (do not overmix). Stir in zucchini and walnuts.
- Evenly distribute batter between the two prepare loaf pans. Bake 55-65 minutes or until a toothpick inserted in center comes out clean. Allow to cool for ten minutes before removing loaves from pans. Allow to cool completely before slicing.