A few weeks ago, I was talking about using up the harvest and making zucchini and squash recipes. At the time, I was holding off on the zucchini bread, just not quite ready for it yet. For some reason, I always feel like zucchini bread needs to be made when you are sick and tired of zucchini. And…well…it’s happening! I’m making zucchini bread!
I don’t know what happened in the garden. I thought I was staying on top of things, but we had rain this weekend, and there were some giants in the garden. The zucchini and squash plants are HUGE, and I just keep picking, and cooking, and giving it away! I’ve made all kinds of recipes, and they have been delicious. Zucchini lasagna, ratatouille, sautéed, fried, you name it, but it’s time for the bread. And this zucchini bread recipe is my favorite, mainly because it calls for 4 cups of grated zucchini, so you definitely can use up the harvest! 🙂 And, all of that zucchini makes it very moist!
You’ll need two loaf pans for this recipe. Grease and flour those, and preheat the oven to 325 degrees. Whisk together 3 cups whole wheat flour, 1 teaspoon salt, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1 tablespoon cinnamon. In another bowl, beat 3 eggs, 1 cup vegetable oil, 1 cup brown sugar, 1 cup white sugar, and 1 tablespoon vanilla extract. Add the dry ingredients and mix that all together. Then, stir in 4 cups grated zucchini, 1 cup chopped nuts (I prefer walnuts), and 1 cup raisins.
Pour that mix evenly in the 2 loaf pans, and bake for about 60 minutes, until a toothpick comes out clean. Definitely let these cool in the pan before removing, as they are dense, but they are delicious!
Oh, and if you aren’t trying to stay on top of the harvest, you can use less zucchini, but it really is great with all of it!