This easy homemade zucchini bread recipe is a super special treat and is a great way to use all of the extra garden zucchini this time of year!
I admit Homemade Zucchini Bread is one of my favorite breads. When I had to go gluten free this was one of the things I missed the most! (Nope, none of the gluten free substitutes are even close. 🙂
One trick to be able to have great Homemade Zucchini Bread all year long is to grate it, lay it on a cookie sheet and then freeze. When frozen, break it into to pieces and put it in a freezer bag. That way you can have zucchini bread all year long!
Homemade Zucchini Bread Recipe
3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon ground nutmeg (optional)
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
1/3 cup water
2 cups grated zucchini
3 tsp. vanilla extract
1 cup chopped walnuts
Preheat the oven to 350 degrees F. In a large bowl, combine the flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine the oil, eggs, water, zucchini and vanilla extract. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.
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