Zucchini bread is a family favorite for a reason. It is a moist cake quick bread that is lightly spiced with cinnamon. If you have a good recipe for it, you use the same one for years and years. Well, this is one of those recipes. It works every time! We like to add nuts and use zucchini that is really fresh and shred fine. You can add chocolate chips to this recipe as well. This recipe makes 2 loaves, so there's plenty to feed a group, or one teenage Texas farmer!
No-Fail Country Zucchini Bread
1 1/2 cup melted butter
2 cups granulated sugar
1 Tbsp. double strength vanilla
4 cups fine shredded fresh zucchini
6 cups Texas Pure Milling All Purpose flour
2 tsp baking soda
2 tsp baking powder
1 Tbsp cinnamon
2 tsp salt
2 cup chopped toasted pecans or walnuts (optional)
Directions: Grease and flour 2 9X5 inch loaf pans or 3 8X4 inch loaf pans. Combine the melted butter, sugar, vanilla, and eggs and whisking well until the sugar seems dissolved. Once the butter and egg mixture is smooth, add the zucchini. In a separate bowl, combine the dry ingredients well. Pour them into the wet ingredients. Mix the wet and the dry until combined, about 1 minute. Divide evenly between the prepared pans. Preheat oven to 350°F. Bake at 350° degrees 9 by 5 loaf pan 67-75 minutes. 55 min 8-inch loaf pans. Loaves will look dry on the top of the loaf. Check to see if they are done by inserting a toothpick into the bread. If you pull it out and it is clean, then it is done. Cool in the pan at least 15 minutes.