Isn't it so funny what kids learn. My little one LOVES chatting on the phone with his papa. These two are so dang funny!!!
After finding the perfect banana bread recipe, I went on a hunt for a zucchini bread recipe. I definitely prefer my quick breads with brown sugar instead of all white sugar; it makes the bread so much more moist. I have made this zucchini bread recipe FIVE TIMES in the past two weeks. My neighbors have the cutest little garden and bring my family and me zucchinis all the time. Needless to say, my family hands me their share of zucchinis to turn into zucchini bread. Seriously, this is THE BEST recipe EVER!!!
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon cinnamon
1 cup vegetable oil
1 cup white sugar
1 cup brown sugar, packed (I prefer dark brown)
2 teaspoons vanilla extract
3 cups grated zucchini
1 cup chopped walnuts or pecans, optional
1. Preheat oven to 325 degrees. Grease 2 8x5 inch bread pans (or if doing muffins, put liners in 2, 12 count muffin tins).
2. Combine the oil and sugars. Add the eggs and vanilla extract. Mix until creamy.
3. Add in the flour, salt, baking soda, baking powder, and cinnamon. The mixture will be VERY THICK and hard to mix (the zucchini will have bake it more moist). Add the zucchini and nuts if desired.
4. Fill bread pans or muffin tins. If doing muffins bake for 20-25 minutes. If doing bread, bake 45-60 minutes.