Easy Zucchini Bread

Zucchini is one of my favorite vegetables to grow. It only takes about 45 days to get that first harvest. Zucchini bread makes a wonderful spring (or anytime) breakfast treat! The Pampered Chef tools that I used are linked up. Here is my recipe.

Tools:

• Grater – Adjustable Double Grater
• Measuring Cups
• Measuring Spoons
• 4 Qt Plastic Mixing Bowl
• Whisk
• Mix N Scraper
• Stone Loaf Pan
• Parchment Paper

Ingredients:

• 2 Cups All Purpose Flour
• 1 1/2 Cups Sugar
• 2 Tsp Baking Soda
• 1 TBSP Cinnamon
• 1 Tsp Salt
• 3 Large Eggs, Room Temperature
• 2 Cups, or 1 Medium Zucchini, Grated
• 2/3 Cups Vegetable Oil or Applesauce
• 1 TBSP Vanilla
• 1 1/2 Cups Chopped Nuts (Optional) – Pecans or Walnuts

Instructions:

1. Preheat the Oven to 350 deg. Prepare the loaf pans with parchment paper or butter and flour dusting.
2. Combine the dry ingredients (flour, sugar, baking soda, cinnamon, & salt) in a medium bowl and whisk to combine.
3. In the large mixing bowl, whisk the eggs, Add the grated zucchini, oil, vanilla, and continue whisking.
4. Add the dry ingredients to the wet, and mix with the Mix N Scraper (or rubber spatula) until just combined.
5. Fold in the nuts if desired.
6. Pour into the loaf pans and bake at least 55 min until a Cake Tester or Toothpick comes out clean.

Did you make this recipe? Tag me @jennskitchenblog on IG or @jwrkitchen on FB with #jennskitchenblog to be featured! #zucchini #breadrecipe #gardentotablerecipes