What the heck do I do with all of these zucchinis from my garden? I have eaten zucchini baked, fried, steamed, cut it up and have fully stocked my freezer for the winter.  It is time to mix it with flour, butter and sugar and make zucchini bread!

I tried a few recipes, one was too dry, one was just boring, so I improvised over the last few batches and made my own recipe.

Ingredients:

2 1/2 cups of flour

2 1/4 cups sugar

1 teaspoon of salt

1 teaspoon of baking soda

2 teaspoons of cinnamon

2 teaspoons of vanilla extract

3/4 cup butter

2 eggs

1/2 cup of buttermilk  (No buttermilk?  Just substitute 1/2 cup milk mixed with 1 teaspoon lemon juice)

1 1/2 cups of peeled, shredded zucchini

Directions:

Preheat oven to 350 degrees, grease two large loaf pans, I always use glass baking dishes to avoid the non-stick pan dangers.

Peel zucchini, and either grate or use a food chopper to chop it up into tiny bits, make a finely chopped, no big chunks.

Add flour, sugar, salt, baking soda, cinnamon, vanilla, butter, buttermilk, eggs, and zucchini and mix with a hand or stand mixer until well blended.

Pour mixture into the two greased loaf pans

Bake for approximately 1 hour 15 minutes,  test with a toothpick to see if it comes out dry and clean from the center of the loaf to see if it is done. I always use glass baking dishes to avoid the non-stick pan dangers.

Allow to cool completely in pan!  I am always impatient and want to eat the warm bread right out of the oven, so I usually sacrifice one loaf to the warm bread lust.  If you want to show it to anyone in one intact, pretty loaf, wait, even if it kills you!  Loosen the edges of the bread with a butter knife and tap the bread pan to remove it.

Enjoy!