Zucchini is a versatile vegetable! You can do a lot with zucchini like sauté them, turn them into noodles or you can make zucchini chips for a healthier alternative to regular potato chips. Though, we’ve got to admit zucchini bread is our favorite way to use all those excess zucchini from the garden.
- 3 eggs
- 2 ½ cups sugar
- 1 cup vegetable oil
- 1 teaspoon vanilla
- 2 cups grated raw zucchini (unpeeled)
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 3 cups unsifted flour
- 1 cup chopped nuts
- 1 grated apple
In a bowl beat eggs until foamy, gradually adding oil, vanilla and sugar. Add grated zucchini, cinnamon, salt, baking soda and baking powder. Gradually blend in flour and mix well. Fold in chopped nuts and grated apple.
Pour into greased and floured 3 quart Bundt pan. Bake in a preheated 350-degree oven for 60 to 80 minutes or until toothpick or cake tester comes out clean from the center of the cake. Cool for 10 minutes in the pan; then turn out onto a cooling rack to cool completely. Store in covered tin or wrap in foil.
The batch can be baked in 2 loaf pans or a sheet pan, even muffin tins for a breakfast treat!
Still have more zucchini than you can use? Why not share the bounty!