There’s never a bad time to have a craving for zucchini bread. It’s a hot and happy ending to a fall or winter dinner, and an even happier addition to breakfast. It rounds out any continental breakfast and goes great with fresh fruit or yogurt. Also, did we mention it’s served hot? You won’t find a better excuse to warm up the kitchen. This simple zucchini bread recipe is also a handy solution to the constant quest for something to bring to potlucks and tailgates. It’s always a hit–especially with a little butter or cream cheese. And this recipe makes two loaves, so it alsosaves some precious time. [photo via flickr]
- 2 eggs, beaten
- 1 1/2 cup sugar
- 2 teaspoons pure vanilla extract
- 3 cups fresh zucchini, peeled and grated
- 2/3 cup lightly salted butter, melted
- 2 teaspoons baking soda
- ¼ teaspoon salt
- 3 cups all-purpose flour
- 1/2 teaspoon nutmeg
- 1 tablespoon cinnamon
- 1 cup chopped pecans or walnuts (optional)
- Preheat the oven to 350°F
- Cream sugar and eggs in a large mixing bowl, slowly adding the butter as you mix.
- Add dry ingredients (except spices) gradually until fully incorporated. Add spices and nuts last and mix until evenly distributed.
- Divide mixture into two greased 5×9 loaf pans and bake for 45-55 minutes. Bread is done when a knife inserted in the center comes out clean. Let stand 10-15 minutes before removing from pans. Cool thoroughly on a wire rack and serve. Makes two loaves.