Classic ZucchiniBread. Stir in oil (or applesauce) sugar, zucchini and vanilla. 3 medium zucchini, grated and well drained (2 cups). 3 medium zucchini, grated and well drained (2 cups)
The weird thing is that I hate zucchini but, I love zucchinibread. Fold in shredded zucchini. It smells so good in here, and the bread came out perfect
Fold in the zucchini. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans. Watch Now In a large bowl, beat together the eggs, oil, vanilla, and sugar
In a large bowl, beat together the eggs, oil, vanilla, sugars, and zucchini. I'm truly happy I discovered them =) Which makes me even happier that my sister decided to make this bread
The chocolate adds just a bit of edge to this otherwise-traditional spin on zucchinibread, creating the perfect pick-me-up breakfast that is both hearty and delicious
I’ve created the best zucchinibread EVER. Third, it contains TONS of zucchini. This bread even got two thumbs up from my dad (the chef) AND the husband
Since it’s summertime and we’re deep in summer produce, I figured, why not zucchinibread pancakes. This recipe only uses one small-to-medium zucchini, but you can easily double it if you need to use up more of your garden haul
We had an abundance of zucchini growing in our garden last year, so imagine my excitement when I found a zucchinibread recipe that we all absolutely loved
Comments
Log in or Register to write a comment.