My Favorite Zucchini Bread. This zucchini bread is made with both whole wheat and all-purpose flour and flavored with lemon juice. Shred the zucchini first and let it sit in a colander to drain while putting the other ingredients together. I use very large zucchini from my garden and cut out all the seeds.

Zucchini is really coming ready in the garden and wanting to use some. I spent two days baking with Zucchini (my mother calls it courgette), so that's the name I knew for a very long time. The first cake I made was the Chocolate Zucchini Apple Bread. You can cook My Favorite Zucchini Bread using 12 ingredients and 4 steps. Here is how you cook it.

Ingredients of My Favorite Zucchini Bread

It's 3 of eggs.
It's 1 cup of vegetable oil.
It's 2 cups of sugar.
You need 2 cups of zucchini.
It's 3 tsp of vanilla.
You need 3 cups of flour.
It's 1 tsp of salt.
Prepare 1 tsp of baking soda.
It's 1/4 tsp of baking powder.
You need 3 tsp of cinnamon.
You need 1 cup of walnuts.
It's 2 tbsp of orange peel (opt).

The awesomest topping you could make for these pancakes is the lightly sweetened one in the Carrot Cake Pancakes. Zucchini are one of my favourite vegetables. I already have a great recipe for zucchini fritters but I think these zucchini bread pancakes are going. Our Mom's Zucchini Bread recipe is a no-fail zucchini bread recipe.

My Favorite Zucchini Bread instructions

Beat eggs, add next four ingredients.
Beat slightly, than add flour mixture.
Grease and flour pans.
Bake at 350 for one hour.

The bread is moist and flavorful on the inside with a slightly crispy crust. Our Mom's Zucchini Bread is absolutely the best! She made this all the time with fresh zucchini from her garden when we were growing up. The spicy, sweet smell of this easy, quick bread baking brings back fond summertime childhood memories. She made lots of great recipes with zucchini but one of my favorites was her fresh, homemade moist zucchini bread.