Do you have more zucchini from your garden than you know what to do with? We run into this problem every summer! Zucchini is delicious, but you can only eat it so many times!
That was until we started making this unbelievable zucchini bread. The kids devoir it without the slightest clue they are getting in some vegetables.
Not a huge zucchini fan? You will be now! You don’t even tastes the zucchini in here. One bite, and you will be hooked.
We love to sprinkle a little cinnamon and sugar on the bottom of the pan. This gives it a little extra flavor and adds the perfect texture.
When you need to bring a special treat to someone, this is the perfect thing! Make a couple loaves in mini bread pans and you are good to go!
And if you don’t happen to have zucchini growing in your garden, don’t worry! This bread is worth buying some zucchini from the store. This bread is delicious, sweet, and filling. It will be a hit with the entire family.
- 2 cups peeled and grated zucchini (about 2 medium)
- 3 cups Kamut all-purpose flour
- 1 teaspoon French salt
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 4 teaspoons ground cinnamon
- 1 cup chopped walnuts
- 21/4 cups sugar
- 3 eggs slightly beaten
- 1 cup canola oil
- 1 teaspoon vanilla extract
Spread out the grated zucchini on paper towels to soak up excess moisture.
Preheat the oven to 325 degrees and generously grease two 9 x 5 x 3-inch loaf pans or four mini-loaf pans.
Sift (or whisk) the flour, salt, baking soda, baking powder, and cinnamon into a large bowl. Stir in the nuts, if using. Set aside.
Mix the sugar, eggs, oil, vanilla, and zucchini in a large bowl. Stir in the dry ingredients with a wooden spoon.
Scrape the batter evenly into the prepared pans and bake the large loaves about 1 hour and 15 minutes, the mini-loaves 25 to 30 minutes, until a toothpick inserted in the center comes out clean, but not dry. Do not over-bake; the breads should be moist.
Variation: Sprinkle cinnamon and sugar on greased pans