What a week it has been! Phew! I’ve been one busy lady let me tell you! This little family is getting ready to move on to their newest adventure, taking care of a baby eats up a good amount of my time, AND! I got busy working on my first guest post! I know, I know, I’m moving up in the blogging world. Stay tuned for that awesome post. I’ll clue you in when it hits the streets.
As if that wasn’t busy enough, I decided to undertake another awesome recipe share for you guys! I woke up yesterday morning and decided that I wanted to make some breakfast muffins to eat up some of the veggies and eggs I had in my fridge (you know the breakfast muffins I’m talking about; the ones with eggs, some meat and veggies??? Yeah those ones!) Well I saw how much zucchini I had in my fridge left from my last shopping trip and thought:
You know what?! I have a killer zucchini bread recipe I bet my readers would love to have!
Behold the conception if this post!
See I’m always thinking of you guys. This recipe is so good because the bread stays moist; I find that with some breads like these (and banana breads too) they tend to dry out a bit once they cool, but not this guy. It’s moist through and through for a couple of days… if it lasts that long, let’s be honest.
Even though you don’t typically think of zucchini bread as a summertime recipe, zucchini does start to come into season in the summer (summer squash anyone???)
I will tell you of two methods to getting this zucchini shredded:
- Box grater- I opted for this method yesterday just because of where my food processor is stored; it’s such a hassle to drag that thing out and get it assembled for such a small amount of zucchini… However, if you do end up making a ton of this recipe there is option number two:
- Food processor. All food processors will come with a shredding attachment and it’s easy enough to use: just put the shredder right you would normally put your blade and you’re in business. If I were making a ton of zucchini bread, I would definitely employ the help of my Cuisinart for sure!
I guess without further ado, I will give you guys the recipe so you can start baking away! I always like eating mine with a pad of cold butter on top. How do you enjoy your zucchini bread? Happy eating everyone!
- 2.5 ounces Eggs
- 3.5 ounces corn oil
- 9 ounces Sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 7 ounces all purpose flour
- 5.5 ounces zucchini shredded
In a mixer combine eggs, oil and sugar until well mixed. Add sugar and mix on low until well combined.
Sift dry ingredients together in a medium sized bowl. Slowly add to wet ingredients until well mixed. Add zucchini just until it's mixed throughout.
Preheat oven to 350 degrees. Grease bread pan with non-stick cooking spray.
Pour the batter into the bread pans. FOR THE LOVE OF HEAVEN DO NOT TAP THE PAN ON THE COUNTER (this gets rid of any air bubbles you have in your batter and your loaf will be the size of a door stop.). Let it be once the batter is in the pan.
Place pan in the middle rack of the oven and let bake for 1 hour or until a toothpick inserted in the middle comes out clean.
When the bread is done, take out of oven and let cool for 15 minutes before transferring to a wire rack to complete cooling.
Spread with some butter and enjoy!
If you like nuts in your breads, toast 2 ounces of pecans and add to the batter before baking.