Zucchini Bread

Just when I had some leftover zucchini I needed to use up, this recipe for zucchini bread appeared on Cooking This and That. I knew this recipe would be great since Colleen and I seem to like the same recipes. Several times we have made or commented about liking the same recipe. It was a random but funny coincidence. This recipe lived up to my expectations. I made one large loaf instead of the two, cooking mine about fifteen minutes longer. This bread was moist, had just the right amount of sweetness and I like to think was healthy because of the zucchini! My husband commented that he couldn't stop eating it.! Definitely a keeper recipe at our house. Also, as recommended by Colleen, you must serve this warm with cream cheese!

Zucchini Bread
from Jo's Kitchen
Makes 2 loaves


3 eggs
1 cup oil (vegetable or canola)
2 cups sugar
1 teaspoon vanilla
2 cups raw, peeled, grated zucchini (2 small zucchini)
3 cups flour
1 teaspoon salt
3 teaspoons cinnamon
1/4 teaspoon baking powder
1 teaspoon baking soda


Preheat oven to 350 degrees F. Grease and flour two 8 x 4 loaf pans. (9 x 5 pans are fine too, your loaves will just be a little shorter.)


Beat eggs in a large bowl with electric mixer until foamy. Add oil, sugar, and vanilla. Beat in zucchini.


Whisk together flour, salt, baking soda, baking powder, and cinnamon. Add into zucchini mixture and beat on low until combined.


Divide batter evenly between prepared pans. Bake for one hour or until toothpick inserted in center of loaf comes out clean. Run a butter knife around the edge of the loaves, cool for 15 minutes. Turn out onto a wire rack to cool completely.

Source: Cooking This and That.