I’m not sure where we got this zucchini bread recipe, but it’s been traveling around with us for years and the whole family loves it! Fortunately it makes more than one loaf, since the first loaf is usually gone within the first 2 hours or so of being baked. It also makes great muffins to toss into a lunch box.
- 1-1/2 cups sugar
- 1 cup vegetable oil
- 3 eggs
- 2 cups grated zucchini
- 3 tsp. vanilla
- 3 cups flour
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 3 tsp. cinnamon
- pinch of salt
- 1 cup chopped nuts (optional)
Preheat oven to 325°F.
Combine the first 5 ingredients (wet) in a mixing bowl. Sift together the next 5 (dry) into another bowl, and combine being sure to mix well.
If you are adding nuts, fold them in at this time.
Pour the batter into three greased loaf pans and bake for 1 hour.
**Substitutions**
I don’t use vegetable oil for anything. I substituted applesauce for the oil and they taste great.
I also used a bit of sucanat in place of some of the sugar – it gives it a richer, more molasses-y taste. It’s like brown sugar, but a little stronger. It’s made in a different way.
One other thing – I don’t recommend using paper cups if you choose to make muffins. These are pretty sticky and it’s hard to peel the paper off. I did this time since I knew I had more than one batch of muffins to make and needed the pan again soon.