My mom's classic, summertime-perfect zucchini bread recipe made with grated zucchini, vanilla, cinnamon, and white and brown sugar (we're not messing around). This recipe makes two small 8.5 loaves.
2cupsshredded zucchinidrained of excess water -- see notes!
3tspvanilla extract
Instructions
Preheat oven to 350 degrees and grease two small 8.5-inch bread loaf tins. Set aside.
In a large mixing bowl, beat eggs with oil, and sugars. Mix in dry ingredients, zucchini (drained*) and vanilla until well-combined.
Divide the batter equally between loaf tins and bake for 55-60 minutes. Insert a toothpick to check if the bread is ready. If the toothpick comes out dry, you're good to go.
Notes
How to drain the zucchini
Grate two small/medium sized zucchinis (using the larger shredding side, not the fine side) over a clean tea towel.Now, fold the towel around the grated zucchini and ring out / drain any excess liquid from the zucchini by twisting and squeezing the towel over a sink. Don’t stress about this step, just drain as best you can and move on!