After receiving 3 GIANT Zucchini’s from my mom’s garden this fall- I really wanted to make some zucchini bread. My first attempt to make Zucchini Bread wasn’t the best in the world. The bread was a bit bitter and sank in the middle. It wasn’t horrible 🙂 But to be fair- I will post it here- and hopefully you and I will learn from my mistakes…
- 2 cups zucchini, grated
- 2 cups sugar
- 3 egg replacers (I used a baking powder replacer- lesson learned. Next time- I’m thinking mushed banana instead)
- 1 cup vegetable oil
- 3 teaspoons vanilla
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 3 teaspoons cinnamon
- Preheat oven to 325 degrees Fahrenheit. Mix the zucchini with the sugar, egg replacer, vegetable oil, and vanilla.
- Add the rest of the ingredients and mix well. Grease 2 (9x5x3″) pans with cooking spray and put 1/2 the mixture in each pan.
- Bake for approximately 1 hour or until a toothpick inserted in the bread comes out clean.