With Summer crops in full bloom, zucchini is plentiful! It is a delicious vegetable that can be used in many recipes, including Zucchini Bread. This is a delicious and easy zucchini bread recipe that makes two loaves. (You can freeze one to enjoy later!)
Preheat your oven to 325 degrees. Grease your loaf pans lightly with a non-stick cooking spray, making sure to coat the bottom of the pan well.
Begin by removing the skin of the zucchini with a vegetable peeler. (Not necessary, but I always do it.) Grate the peeled zucchini into a bowl – not a plate, as the water will begin to extract from the vegetable. (You will need about 2 cups of grated zucchini.)
In a medium bowl, sift together:
In a large bowl, beat:
Slowly add the sifted ingredients to this creamed mixture, and beat well. Stir in the zucchini and 1/4 chopped pecans or walnuts (optional) until combined.
Pour the batter into the prepared loaf pans and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Make sure the center is firm, too. Cool for 20 minutes before slicing.