Beautiful Irresistible Zucchini Bread

As the garden slows down, there is one vegetable that seems to kick into high gear...or at least that's what has happened in our garden.  Needless to say, I have an over abundance of huge zucchinis.  As our foods start to transition away from light, cool, crisp dishes to warm, hearty, thick dishes it becomes necessary to find new uses for these creamy vegetables.  I do hate to see them go to waste.

Zucchini bread has all of the sights and smells of fall making it the perfect transition bakery item.

Here's what you'll need: 
2 cups shredded zucchini (drained)
3 eggs
1 3/4 cup of sugar
1 cup vegetable oil
2 cups flour
1/4 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon cinnamon
1 teaspoon nutmeg
1 teaspoon salt
2 tablespoons vanilla
1 cups nuts (I used pecans)

Combine all the ingredients and mix thoroughly.  Pour into 2 loaf pans and bake off at 350 degrees for 50-55 minutes.  Check the back to make sure it has set.  Allow the bread to come to room temperature before removing from the loaf pan.

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