This zucchini bread recipe is a great summertime treat. We had some extra zucchini and yellow summer squash that needed to be used up. So, I modified a typical zucchini bread recipe so that it used both vegetables. I honestly can’t tell the difference once they’re all mixed together and baked into the bread.
3 cups shredded zucchini and yellow squash
1 1/2 cups sugar
2/3 cup vegetable oil
2 t. vanilla
3 large eggs
3 cups AP flour or whole wheat flour
2 t. baking soda
1/2 t. baking baking powder
1 t. salt
1 t. ground cinnamon
1/2 t. ground nutmeg
Preheat oven to 350 degrees. Grease the bottom of two 8×4 inch bread pans.
In large bowl, mix shredded squash, sugar, oil, vanilla, eggs until well combined. (Note: if you prefer a sweeter bread, I’d recommend increasing your sugar to a total of 1 2/3 cups sugar.)
In a small bowl, whisk together all dry ingredients. Then pour into big bowl of wet ingredients. Stir until well mixed.
Divide batter evenly between your two loaf pans. Bake 50-60 minutes, or until toothpick comes out clean. Cool for 10 minutes on a wire rack. Then remove from pans and let cool completely on wire rack. Store in airtight container.
Categories:Side DishWed to a Chef