Are you SO TIRED of zucchini? Don’t be. Before we close out summer let’s put this over-abundant squash to good use. This recipe is a real classic and an absolute snap to pull together. Call it what you want – breakfast, snack, dessert – whatever works for you! It makes two loaves – so eat one now and freeze one for use later in the fall. Enjoy!
1 cup vegetable oil
3 tsp vanilla
2 cups sugar
3 cups flour
3 tsp ground cinnamon
1 tsp baking soda
¼ tsp baking powder
1 tsp salt
2 cups grated zucchini
1 cup chopped walnuts (optional)
Preheat oven to 325 degrees. Grease two 9×5 inch loaf pans.
Beat together eggs, vegetable oil, vanilla and sugar. Blend in flour, cinnamon, baking soda, baking powder and salt. Stir in grated zucchini and walnuts.
Pour batter into prepared pans. Bake for 60 minutes. Cool on wire rack.
Servings per recipe: 12 slices/loaf
Calories per serving: 250
Grams protein per serving: 3