Is it ok to make zucchini bread in March? I know fresh zucchini is about 6 months away but I have been having some hard-core zucchini bread cravings. Maybe its a dreary midwinter sort of a thing( I live in far Northern Utah, so spring doesn’t really start until sometime around May-June, haha).
This recipe has produced by far the best zucchini bread I have ever had. Yes, it has a lot of cinnamon, but that’s what ads to the magic. There is so much flavor in this quick bread, and it is soft, so, SO soft. I might even have to say the ‘M’ word. It is so very moist *GASP*. I know. Such a hated word and I understand why. But there is just no other way so say it. It just is.
I literally sat at the oven door, inhaling the spicy, buttery steam, just waiting for these to come out of the oven. Then when they were done I paced the house for a few minutes until they were cool enough for me to claw out of their pans without having to visit the ER.
There is nothing better than a thick slice of zucchini bread slathered in butter. Even the ends were delicious and I normally don’t give the ends of bread the time of day. It’s good stuff Y’all.
- 3 C. Flour
- 1 t. Salt
- 1 t. Baking Soda
- 1 t. Baking Powder
- 1 T. Cinnamon
- 3 eggs
- 1 C. Canola or Vegetable Oil
- 2¼ C. Sugar
- 1 T. Vanilla
- 3½ C. Zucchini, grated
- Grease and flour two 8x4" loaf pans. Preheat oven to 325 degrees.
- Sift together the flour, salt, baking powder, soda, and cinnamon in a bowl.
- Beat eggs, oil, vanilla, and sugar together in a large bowl.
- Add the dry ingredients to the mixture, and stir until just combined. Add the zucchini and mix in until well distributed.
- Divide batter between prepared pans.
- Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in pan for 10 minutes. Run a butter knife around the edges remove the bread from pan.
- Try not to eat it all at once. You'll be wishing for more later, trust me.
Recipe adapted from Lara’s Sweet Spot