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. 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. You can have My Favorite Zucchini Bread using 12 ingredients and 4 steps. Here is how you cook that.

Ingredients of My Favorite Zucchini Bread

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

I already have a great recipe for zucchini fritters but I think these zucchini bread pancakes are going. My Favourite Breads I spent a whole week cooking with zucchini. The first two breads I made were the Chocolate Zucchini Apple Bread and Zucchini Then I made this Zucchini Coconut Bread, which is my favourite of the three. I think it's probably because I love coconut so much, or probably.

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.

Our Mom's Zucchini Bread recipe is a no-fail zucchini bread recipe. 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.