Zucchini grows easily in my backyard. I have more than I can possibly eat and I don’t always know what to do with it. When I lived in Germany, my cousin Michelle sent me a recipe book of my aunt Lala’s recipes. One of those recipes was for Zucchini bread. I had a few Zucchini lying around so I decided to finally try the recipe.
I did make a change because a family member told me it was too oily. I replaced half the oil with sour cream. This recipe makes two loaves of bread. I suggest freezing what will not be eaten in the first few days because it will dry out if it sits too long.
The original recipe does not call for walnuts but is a yummy, nutritious addition.
Here is the recipe:
2 cups of sugar
1/2 cup of oil
1/2 cup sour cream or Greek yogurt
2 cups shredded Zucchini packed tightly
3 tsp Vanilla
3 cups flour
1 tsp salt
1 tsp baking soda
2 tsp cinnamon
4 tsp baking powder
1 cup walnuts
Preheat oven at 350 degrees. In a bowl combine eggs, sugar, oil, sour cream, zucchini and vanilla. Add all dry ingredients in a separate bowl and stir until combined. Add the dry ingredients to the wet ingredients and stir until just combined. Grease two loaf pans and pour into both.
Bake until done, about 1 hour.
This bread is really good, it tastes like banana bread. I hope you get the chance to try it. I’m so happy I finally did.0