Hello Hello!
With my garden overgrowing in tomatoes, eggplant, and zucchini this year, I had to get a little bit creative with the recipes. One such recipe was this one – a scrumptious Zucchini Bread.
Being on Keto most of the year made it difficult for me to stay away from this one, especially once I caught the mouthwatering aroma of the bread baking in my oven. So I’d say it’s safe to assume Keto is out the window for the time being. Eh, I’ll jump back on the Keto bandwagon soon…I hope. It’s not quite easy to stick to that diet with Halloween, Thanksgiving, and Christmas right around the corner.
This Zucchini bread recipe is less of a bread and more of a cake. It’s perfect for breakfast with a bit of butter or as an after dinner snack. I typically only make this during the Summer since I grow monster-sized Zucchinis in my garden, and this recipe calls for four cups of shredded zucchini (Quite a bit!).
This will most likely be my last batch since the garden is beginning to slow up a bit now that we’re into September. Ah, well…until next year, Darling Zucchini bread!
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Ingredients
4 cups of coarsely shredded zucchini, using shredder (not a blender).
Make sure to scoop out any seeds.3 cups of all-purpose flour
1 1/4 cups of vegetable oil
2 1/2 cups of sugar
4 eggs, beaten
1 tsp salt
1 1/2 tsp baking soda
1/2 tsp baking powder
2 1/4 tablespoons of vanilla
1 tablespoon of cinnamon
Directions
- **NOTE – This will make two loaves.
- Heat oven to 325 degrees Fahrenheit.
- Heavily grease the bottoms of two 9x5x3 loaf pans.
- Beat 4 eggs in small bowl.
Add all ingredients in a mixer and mix on low for 1 minute. - Scrape the bottom and sides to make sure it’s evenly mixing.
- Mix on medium speed for 1 minute.
- Pour into the pans.
- Bake for 50 minutes to 1 hour (depending on your oven).
- Check to see if the cake is done by inserting a toothpick into the cakes. Once the toothpicks come out clean, the cakes can be removed from the oven.
- Allow the cakes to cool completely before removing from pans.
Directions with step by step photos
- **NOTE – This will make two loaves.
- Heat oven to 325 degrees Fahrenheit.
- Heavily grease the bottoms of two 9x5x3 loaf pans.
- Beat 4 eggs in small bowl.
Add all ingredients in a mixer and mix on low for 1 minute.
- Scrape the bottom and sides to make sure it’s evenly mixing.
- Mix on medium speed for 1 minute.
- Pour into the pans.
- Bake for 50 minutes to 1 hour (depending on your oven).
- Check to see if the cake is done by inserting a toothpick into the cakes. Once the toothpicks come out clean, the cakes can be removed from the oven.
- Allow the cakes to cool completely before removing from pans.
