If you’re anything like our family then you enjoy a good slice of warm Zucchini Bread.
Add a nice generous slab of butter on top and you have the perfect breakfast or late night snack.
Now, there are hundreds of zucchini bread recipes out there. You may even have an old family recipe that you swear is the best.
But I hate to break to you- they don’t really hold a candle to my own family favorite recipe.
This bread comes out with a caramelized crust and a soft and flavorful middle- there are never any leftovers and usually gets gobbled up quicker than we’d like to admit.
This recipe for Zucchini bread can also double as a recipe for Banana Bread. Simply switch out the zucchini for a few day old bananas and you have another delicious variation of this bread.
Get ready to throw out all your other recipes because this is the last zucchini bread recipe you will ever need!
[mv_create key=”42″ title=”Banana Bread” thumbnail=”https://slowpokecooking.com/wp-content/uploads/2019/09/image5-15.jpeg” type=”recipe”]
1 cup oil
2 12 cups sugar
1 TBS vanilla
1 tsp baking soda
1 tsp salt
14 tsp baking powder
14 tsp cinnamon
3 cups flour
*2 cups grated zucchini (with peel)
*2-3 mashed bananas can also replace the zucchini for banana bread
Preheat oven to 325
Combine oil, eggs, sugar and vanilla
Add baking powder, baking soda, salt, cinnamon and flour to wet mixture
Use a cheese grater to grate your zucchini
(Pro tip: use a paper towel to collect excess moisture from your grated zucchini)
Add zucchini and mix together
Pour batter into greased bundt pan or bread pans
Cover with foil (remove foil for the last 20 minutes of cooking time)
Bake 60-70 minutes until tooth pick comes out clean
Makes 1 bundt pan or 2-3 small bread loaf pan