Zucchini Bread

Zucchini Bread

Every summer, the zucchini seems to produce like crazy. Everyone has extra zucchini that they give away to family and friends. They also leave several at their neighbor's doorsteps.  If you are looking for ways to use up some of that extra zucchini, this is a simple bread recipe that is easy to prepare. It is moist and delicious. This Zucchini Bread recipe makes 2 loaves. You can cut one and freeze the other one for later.

Ingredients

1 c. oil
2 c. sugar
3 eggs
1 tsp. vanilla
3 c. flour
4 Tbs. powdered buttermilk
1 tsp. cinnamon
1 tsp. salt
1 tsp. baking powder
2 c. shredded zucchini

Directions

Preheat oven to 350°.  Grease two 8-inch loaf pans.

Cream oil and sugar until fluffy. 

Add eggs, one at a time, beating well after each addition. Pour in the vanilla and mix into the batter. 

Add the powdered buttermilk, cinnamon, salt, baking powder and flour. Mix until smooth, but do not over mix or the bread will be tough. 

Stir in the shredded zucchini.

Divide the batter between 2 loaf pans.

Bake 45 to 50 minutes at 350°. Test with a toothpick to tell when the zucchini bread is done. Remove from oven and cool 10 minutes before removing from pans.

Cool on racks.