I’m sneaking this delicious zucchini bread recipe in just before my kids start school. This zucchini bread recipe really is delicious. A friend of mine at work grows zucchini and her garden was bursting at the seams. She brought me a huge zucchini that was just begging for me to bake it. Those huge zucchini’s are perfect for this zucchini bread. I usually have enough zucchini to make this recipe twice, which leaves me with a lot of zucchini bread. Luckily, it’s perfect for freezing so we can enjoy this bread for months! It’s also a perfect home-baked snack to put in my kiddos school lunches. Here’s the recipe (which came from my friend who gave me the zucchini):
1 3/4 cups sugar
1/2 cup soft margarine
1/2 cup oil
1 tsp vanilla
1/2 cup sour milk (I just add a splash of vinegar to my milk)
2 cups shredded zucchini
2 1/2 cups flour
4 tbsp cocoa
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
1. Preheat oven to 325F
2. In a large bowl (or the bowl of my gorgeous new kitchenaid mixer!!!), mix all of the above ingredients.
3. Pour into greased loaf pans. This recipe will make either 2 regular sized loaves, or 12 mini loaves.
4. Bake until done. My regular-sized loaves generally take 65 minutes, and my mini loaves bake in 30 minutes.
Now I always get a large zucchini, so I’m able to make this recipe two or three times. That gives me a lot of zucchini bread to freeze. I store them in freezer bags marked with the date and they freeze well for up to 6 months.
These loaves are really moist and delicious, and they’re just perfect for slicing and making cute shapes for the kiddos! It’s also a perfect snack for the kids lunch boxes.