The Tulipped Girl

Our neighbors garden during this time of year yields so many yummy fruits and veggies that they so kindly share plenty with us. One of those being their MASSIVE zucchini’s and with so many my mom and I had to find something to do with them to return the kind gesture.

And so with one of our local farmers markets in mind, and some advice from the chefs themselves we started making this amazing zucchini bread recipe. That I personally love because then I don’t have to eat sauteed zucchini for a week straight and I get to bake. It’s a recipe that started with kindness that I am so excited to share with you all!

Options For Customizing:

It’s important to remember that in baking you always have the choice to change or switch up minor ingredients in the recipe to make things work for you. For example you may:

• Not use walnuts or pecans all together for a tree-nut free bread
• Add  ½ cup of chocolate chips to the bread individual bites of increased sweetness
• Something I personally like to do, is if I grate a little more than the 2 cups of zucchini I just add it all. The water from the veggie itself makes the bread more moist regardless and thus even more delicious.

Ingredients:

For this recipe you will need:

2 cups all-purpose flour 

1 cup granulated sugar 

½ cup brown sugar 

1 tablespoon cinnamon 

2 teaspoons baking soda 

1 ¼  tablespoon cinnamon 

1 teaspoon salt 

3 large cold eggs 

2 cups grated zucchini (about 2 small zucchini) 

¾ cup of vegetable oil 

1 tablespoon vanilla extract  

1 ½ cups chopped pecans or walnuts  

Instructions:

1. Preheat the oven to 350°F. Prep your 8×4 inch loaf pans by greasing them with unsalted butter or lining the pans with parchment paper.
2. In a medium sized bowl combine your dry ingredients (flour, sugar, baking soda, cinnamon & salt) with a whisk then set aside.
3. In a large & deep bowl beat the eggs till the point you would reach for scrambled eggs. Then add in zucchini, oil and vanilla. Mix till fully combined.
4. Slowly add the dry ingredients into the wet mixture making sure to stir as you add, gently stir till just combined. Fold in walnuts/pecans.
5. Divide the batter evenly into the prepped pans. Bake for 50-60 minutes or until sticking with a toothpick it comes out clean.
6. Cool & set for 10 minutes, then remove the bread from the pans and let them cool on a wire or bread rack.