Ah, yet another countdown to this time day 100! I can't believe it's almost 100 days of consecutive baking! While we're at it with announcements: during summer I'll switch to baking AND cooking! You can expect ice creams, no bakes, and so much more!!! This zucchini bread is so moist, and fluffy, you won't regret eating it all in one sitting. I recommend kind of draining your zucchini so it's dryer.
One really big tip is to dry your zucchini. Zucchini has tons of water inside, so if you don't drain it, it will change your breads consistency.
To drain: squeeze your zucchini with your hands and into a bowl.
If you want to make muffins out of this zucchini bread, just bake them for 20- 25 minutes.
Try this with banana's too! Just mash up 3 banana's!
Time: 1 hour
1/2 stick of butter
3/4 cups sugar
2 cups flour
1 1/2 teaspoons baking soda
1 zucchini, grated
1 1/2 teaspoons vanilla extract
Preheat oven to 400 degrees F.
Cream together the butter and sugar. Slowly add eggs, and zucchini. Fold in flour, baking soda, vanilla extract and pour into a loaf pan. Bake for 50 minutes.
- The Bored Baker 👩🏽🍳