Is it just me, or is zucchini bread the best bread? It’s not sickeningly sweet, but it’s sweet enough to eat for dessert. I really don’t have much of a sweet tooth, but I just can’t resist a warm-freshly-baked slice of zucchini bread with lots of butter on top. The perfect little green morsels of zucchini add just enough moisture and balance out the sweetness of the sugar to make the most yummy bread ever.
This good old-fashioned zucchini bread is so delicious that a loaf rarely even lasts for an hour after coming out of the oven, which is exactly why I designed this recipe to make two loaves. If you’re lucky, both loaves may last you 24 hours. But I wouldn’t count on it.
Ingredients (Makes two loaves):
2 c. zucchini, grated
2 ½ c. sugar
3 c. flour
3 Tbsp. vanilla
1 c. olive oil
3 tsp. cinnamon
1 tsp. baking soda
½ tsp. baking powder
Pinch of salt
Preheat the oven to 350 degrees.
Combine the zucchini, oil, eggs, vanilla, cinnamon, and salt in a mixing bowl. Add the sugar and mix again. Then, add the flour, baking soda, and baking powder slowly and mix to combine thoroughly.
Grease two bread pans with lots of oil so your bread doesn’t stick to them later. Pour the mix into two bread pans evenly.
Bake for 50-60 minutes, or until you can insert a toothpick into the center of the bread and it comes out clean. Allow the loaves to rest for a few minutes, and then carefully loosen the sides of the bread with a rubber spatula. Flip the loaves onto a plate.
Enjoy warm with butter on top!