I have been making this recipe for Zucchini Nut Bread so long that I almost know it by heart. I still get the old, tattered recipe card out though to make sure I don’t make a mistake…or heaven forbid forget something.
It comes out perfect every time. It doesn’t matter if your zucchini is fresh or frozen. I shredded 4 average sized zucchinis and got 4 cups. I put 2 cups in the freezer to save for later. Back in the day, I shredded the zucchini with a hand grater. It’s so much easier now with a food processor.
I used a Goldtouch mini loaf pan from Williams-Sonoma. I got 16 little loaves of bread. If you use a large loaf pan sometimes it’s hard to get it done right in the middle. My oven is ancient though and with today’s convection ovens the large loaves should bake more evenly. Don’t forget to grease and flour your pans before you pour in the batter.
I know it’s not even mid-August but I’m looking ahead to Fall. Homemade bread, pots of soup, sweater weather, football Saturdays…all things I love about Fall. I know it’s still a good month down the road. Like I said…I’m just looking ahead.
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