Every summer we receive an abundance of zucchini. I love any type of squash and it's a summer staple in this household. Despite how many times I serve it up throughout the week for our family, there's still a ton of it left. I chop some up to freeze for winter soups and the rest of it I use for zucchini bread. I've been using this recipe for several decades and it's both pup and human friendly. Lisa loves it. I love it. Our kids love it.
In a mixer or bowl combine 3 eggs, 1 cup white sugar, 1 cup brown sugar and 1 cup vegetable oil. Cream well.
To that mixture you want to add 3 cups of flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon salt, 1 teaspoon vanilla, and 2 teaspoons cinnamon. Mix.
Fold in 2 1/2 cups grated zucchini.
Grease 2 loaf pans and divide batter into both pans. Bake at 350 for about 40 minutes. Your time may vary depending on your oven.
You can also use the batter to make muffins. The bake time for those is around 20 minutes.
Enjoy!
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