Zucchini Recipes
Summer Zucchini
This Zucchini Bread recipe also freezes well. It's great to keep on hand for unexpected company.
My favorite to use is a Nordic Ware bread pan but there are many other good ones out there. Then I use my Food Saver Vacuum Sealer to keep this yummy bread throughout the winter months.
Now go try this recipe for moist homemade Zucchini Bread !
Labor Day always signals the start of Fall here in New England. It's my favorite season to decorate. I love the colors of the New England scenery when the autumn leaves change.
Easy clean up with these Handmade Crochet Dish Cloths from Moomettes Crochet Shop
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Homemade Zucchini Bread Recipe
2 cups grated zucchini2 eggs
4 tbsp. melted butter
1 cup milk
1 2/3 cup sugar
2 tsp. vanilla extract
3 cups flour
2 tsp. baking soda
1 tsp. salt
Sometimes I like to add chocolate chips to my zucchini batter.
Preheat your oven to 350 degrees Fahrenheit and grease the bottoms of your loaf pans. You do not need to grease the sides.
Mix your zucchini, eggs, butter, milk, sugar and vanilla extract in your large mixing bowl.
Add the remaining ingredients. Stir briefly until the flour is moist but still a bit lumpy. Do not mix the batter until it's completely smooth. This will result in tough, chewy bread.
Pour the batter into your loaf pans and bake for approximately one hour. Let the zucchini bread cool for 15 minutes before serving.
