Zucchini Bread (that tastes like Christmas in your mouth)

January 23, 2024 • 0 comments

When the garden is producing zucchini like crazy and you're trying to come up with all the ways to use it - you have to try this. It will become a staple and you'll keep it close. This is baked a few times a month during the summer! The perfect breakfast, dessert or snack!

Prep Time: 20 minutes
Cook Time: 1 hour

Ingredients

(3 Cups) All Purpose Flour
(1 Tsp) Nutmeg
(3 tsp) Cinammon
(1 tsp) Salt
(1 tsp) Baking Soda
(1 tsp) Baking Powder
(3) ERF Eggs
(! cup) Olive Oil
(1 Cup) White Sugar
(1 Cup) Brown Sugar
(2 Cups) Zucchini
(1 cup) Chopped Pecans

Directions

Preheat oven to 325 degrees.
Squeeze as much liquid out of your zucchini as possible. Set aside.
Combine the Flour, Nutmeg, Cinammon, Salt, Baking Soda, and baking powder in a bowl. Set aside.
Combine the ERF Pasture raised eggs, olive oil, and sugars in a separate bowl. Mix Well
Combine the wet ingredients with the dry ingredients and mix well.
Mix in the zucchini
Pour mixture into 2 greased loaf pans.
Optional: Add chopped pecans to top.
Bake at 325 degrees for 1 hour
ENJOY!

I order most of my baking goods from Azure Standard - check them out HERE

by Kiley Morrison