It’s quite amazing how a summer vegetable makes one of the best desserts around. But in Mimi’s Fresh Zucchini Bread, the veggie adds in a lot of moisture, keeping the cake soft. This bread tastes delicious right out of the oven with a pat of butter and a squeeze of honey or the following day with a milky cup of coffee or tea.
Ingredients• 2 cups sugar • 1 cup oil • 3 large eggs • 2 teaspoons vanilla • 2 cups zucchini, grated • 1 teaspoon salt • 3 cups flour • 1 teaspoon baking powder • 1 teaspoon baking soda • 1 teaspoon cinnamon
Preheat the oven to 325 degrees F.
Combine the sugar, oil, eggs, vanilla, and zucchini in a bowl. Set aside.
In a separate bowl, combine the salt, flour, baking powder, baking soda, and cinnamon.
Add the wet ingredients to the dry ingredients and mix until just combined.
Grease and flour 2 loaf pans.
Separate the batter between the two pans.
Bake for 1 hour. Cool before serving!