As fall is coming to an end so is the abundant supply of zucchini. If you are like me, not only do you still have a ton of zucchini to use, but you have a years supply shredded in the freezer. I LOVE making zucchini bread and over the years have perfected a delicious, moist, nutty, sweet bread that ANYBODY would love. ...And with it being Taco Tuesday (aka family recipes) I would love to share my zucchini bread recipe with you!
|Zucchini Bread Recipe Card|
A couple of different items that I have perfected over the years. I pack my zucchini in the measuring cups so it is a tight fit. I also grind my own wheat flour. Do you need to? No absolutely not but I do recommend a wheat flour purchased from the store for a delicious, nutty, flavor that cannot be duplicated. If you are watching your sugar intake you may cut it in half, it still comes out delicious and last but not least I use Canola oil but have used olive oil more than once and it comes out a delicious as well.
Enjoy and Thanks for visiting!