My super moist zucchini bread is easy to make and the whole family will love it! I decided to make my Super Moist Zucchini Bread while the zucchini is in season.
Zucchini is in season from June to August in most parts of the USA. So you can be sure that most zucchini is local during this time of year.
I've made plenty of grilled zucchini and decided to make my Super Moist Zucchini Bread with the extra that I did not grill.
I'm sure you have all seen them in the grocery stores or better yet the farmer's market in abundance.
Super Moist Zucchini Bread
This Super Moist Zucchini Bread is super moist and so easy to make with little effort.
It's one of my favorite things to eat with a cup of tea on a summer afternoon. I had it ready to eat by the time Jeffrey came home from work and the first thing he did was have a bit with a little cream cheese on top! Enjoy!
More Summer Recipes to Enjoy
- Cast Iron Pan Peach Cobbler From Georgia
- Strawberry Jam Without Pectin
- Vegan Papaya Bowl Breakfast
- Recipe for Strawberry Rhubarb Pie
Super Moist Zucchini Bread
Ingredients
- 2 eggs beaten
- ¾ cups sugar
- ¾ cups Safflower Seed Oil
- 1 tsps vanilla
- 1 ½ cups grated zucchini
- 1 ½ cups Einkorn Flour
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp baking powder
Instructions
- Preheat the oven to 350 degrees.
- Cut into 1-inch chunks for grating. Use a food processor to grate into small slivers.
- In a separate bowl mix the dry ingredients, then add eggs, oil and vanilla.
- Once mixed add the zucchini and mix well
- Pour into greased and floured bread pan.
- Use a toothpick to determine if bread is fully cooked. Remove from oven when clean.
- Once cooled, flip bread onto cookie rack to finish cooling.
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