What Am I Going To Do With All These Zucchinis Bread?

I love planting, and sometimes get a little over ambitious. Sometimes my zucchini gets a little out of control and I don't know how much grilled zucchini my family will eat before there is a mutiny. When that happens, I make zucchini bread. A lot of it, and freeze it for future use.

Zucchini Bread Recipe (makes 2 loaves)

Ingredients

• 3 cups Flour

• 1 teaspoon Salt

• 1 teaspoon Baking Soda

• 1 teaspoon Baking Powder

• 2 teaspoons Cinnamon

• 1 teaspoon Ginger

• 1 cup Sugar

• 1 cup Vegetable Oil

• 1 cup Brown Sugar

• 3 Eggs

• 2 teaspoons Vanilla Extract

• 3 cups Zucchini (grated)

• Pecans/walnuts/almonds/dates/raisins/cranberries/chocolate chips (anything you want to add to make it a little more interesting)

Directions

1. Preheat oven to 325 degrees, and grease and flour bread loaf pans.

2. Grate Zucchini and set aside.

3. In a large bowl combine, flour, salt, baking soda, baking powder, cinnamon, ginger, and set aside.

4. In a separate bowl, add white sugar and oil. Mix until creamy.

5. Once creamy consistency obtained, add in the brown sugar, eggs, & vanilla.

6. Combine the dry mixture and the wet mixture.

7. Fold Zucchini into batter. (If you want to add nuts/dried fruits you can also add those at this time)

8. Pour batter in to greased and floured loaf pans.

9. Bake for 45-60 minutes.

Did you try the recipe, or have any tips of your own?? Please feel free to comment below!