Tis the season for Zucchini out of the garden that are the size of a club. They double overnight and before you know it you are overwhelmed with produce.
If you're tired of eating straight zucchini for the 5th day in a row, here's a great way to use up your bounty and offer something a little bit sweeter. I love to make these in large batches and then freeze them. They rebound out of the freezer perfectly. I use a vacuum sealer but you can simply wrap in saran wrap/aluminum foil as well. You can use a loaf pan or make muffins.
Homemade Zucchini Bread
Preheat Oven to 350 Degrees
Process Zucchini in a food processor in shred mode, or grate by hand. Do not pat dry or drain.
1/2 cup vegetable oil
3/4 cup packed brown sugar
1/4 cup plain white sugar
2 large eggs
1 tsp vanilla
2 tsp cinnamon
1 tsp clove (if you don't like clove, leave it out)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 cup all purpose flour
1 1/2 cup shredded zucchini
Mix oil, sugars, eggs, vanilla and spices in a large bowl, folding in the spices slowly.
In a separate bowl mix flour, powders and salt.
Combine both wet and dry ingredients together then add in the zucchini. Do not pat dry, or strain. This will give your bread a very moist additive that is desired!
*Sub in nuts, berries or chocolate chips to make your bread even yummier. I simply fold in these ingredients right before I put the batter into the pans.
Bake in oven on 350 until brown. Approx 40 Minutes for Loaf, 25 for Muffins.
I've been making these by the batches and saving them for the kids for the school year. They can grab a muffin on the go or enjoy a slice of bread at dinnertime.