So many people make zucchini bread, and claim to have the best recipe…well guess what, I do! Any recipe that ends with you pouring melted butter over the top, should be a winner in your book. You can also make a simple lemon juice, orange juice, and powdered sugar glaze to pour over instead, but come on, at least try the butter first!
2 cups sugar
1 cup vegetable oil
1 teaspooon vanilla
2 cups coarsely grated zucchini (loosely packed)
2 cups flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
4 table spoons of butter… or more 😉
1/2 cup chopped walnuts or pecans (optional)
Preheat oven to 350°F.
In the bowl of an electric mixer, beat 3 eggs until frothy. Gradually add 2 cups sugar. Stir in 1 cup vegetable oil and 1 teaspoon of vanilla. Beat until thick and lemon colored. Stir in zucchini.
In a medium bowl, whisk together to combine 2 cups flour, 1 teaspoon cinnamon, 1 teaspoon baking soda, 1/4 teaspoon baking powder and 1 teaspoon salt. Stir dry mixture into wet mixture to combine. Optional – add chopped walnuts or pecans.
Spray two bread loaf pans (approximately 8″x4″x3″) with grease and flour to prevent sticking (I’ve also lined loaf pans with parchment paper…much easier to clean). Pour batter into pans and level off with the back of a spoon.
Bake for approximately 1 hour or until done. Use the ever faithful toothpick trick.
Allow loaves to cool in pan for 10 minutes, then run a knife along the sides to loosen bread and remove from pans (unless you used parchment paper, then your loaf should just come out). Cool on wire rack. Drizzle tops of loaf with melted butter while still warm.