It’s quite amazing how a summer vegetable makes one of the best desserts around. But in Mimi’s Fresh Zucchini Bread, the veggie adds in a lot of moisture, keeping the cake soft. This bread tastes delicious right out of the oven with a pad of butter and a squeeze of honey or the following day with a milky cup of coffee or tea.
Ingredients
- 2 cups sugar
- 1 cup oil
- 3 large eggs
- 2 teaspoons vanilla
- 2 cups zucchini, grated
- 1 teaspoon salt
- 3 cups flour, plus more, to taste, for dusting the pans
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
Directions
Step 1 –Preheat the oven to 325 degrees F.
Step 2 –Combine the sugar, the oil, the eggs, the vanilla, and the zucchini in a bowl. Set it aside.
Step 3 –In a separate bowl, combine the salt, 3 cups of the flour, the baking powder, the baking soda, and the cinnamon.
Step 4 –Add the wet ingredients to the dry ingredients and mix until just combined.
Step 5 –Grease two loaf pans, then use the extra flour to lightly dust the greased pans.
Step 6 –Separate the batter evenly between the two pans.
Step 7 –Bake for 1 hour.
Step 8 –Allow the bread to cool slightly.
Step 9 –Serve warm or room temperature.
