When most people think of fall they think about pumpkin spice everything thing. At our house the official start to fall festivities starts with Zucchini Bread. It also has the fall spice combination of cinnamon and nutmeg, but it is lighter in flavor that pumpkin bread.
Zucchini is a summer squash, but when the heat warms up and they get water they go crazy and get to big and tough for other recipe. This is when I turn to a family favorite Zucchini bread.
I have a love/hate relationship growing Zucchini. If I plant one it dies, if I plant two thinking one will die then they both live. Where I grew up there was a joke passed around you don’t lock your car doors to keep your car from being stolen you lock them to keep from coming back to a car full of Zucchini.
If you haven’t tried it you should.
2 Cups shredded Zucchini, leave the skin on.
3 Eggs beaten until light
1 1/2 Cups Sugar
3/4 Cup Oil
1 tsp Vanilla
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Salt
2 teaspoons Cinnamon
1 teaspoon Nutmeg
2 1/2 Cups Flour
Preheat oven to 350 degrees.
Using a mixer with a whisk add the eggs, oil, and sugar. Whisk to create a emulsion. When the emulsion is created continue to whisk adding baking powder, baking soda, salt, cinnamon, and nutmeg. Switch from whisk to regular beater. Add flour and mix into emulsion along with zucchini and vanilla. Make sure all ingredients are fully incorporated.
Place batter in two greased loaf pans.
Bake for 45 - 60 minute, until toothpick comes back clean or bounces back.
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