Easy Zucchini Bread (kind of day)

Any time I put out a garden zucchini is one of those things I have to plant.  Like every year I end up with an overabundance of it.

So each year I find myself baking up tons of loaves of zucchini bread.  I also like to freeze some, so during the winter I can whip it up whenever I desire.

Pretty much use the same basic recipe, although I always throw in a little extra cinnamon. 

Preheat your oven to 350 and get a bread pan ready for use. 

I like to pull out my kitchen aid mixer, cause it's about the only time it gets any use these days.  But even a hand mixer will work fine.

I like to measure my dry ingredients into a separate bowl, just so it's ready to pour into the mixer when ready. 

Here's what you'll need:

1 1/2 cups of grated zucchini
1 cup sugar
1/4 cup packed brown sugar
1/2 cup unsweeten applesauce
1/3 cup vegetable oil
2 eggs
1 teaspoon vanilla extract (yes, you can use imitation)

I mix all above ingredients together in my kitchen aid mixer.  Until well blended.

Now my dry ingredients:

1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 teaspoon cinnamon

Mix together in mixer (add to wet ingredients above after mixing them together) until all flour is mixed in, you don't want to over mix.

Pour into prepared pan and bake for 50-55 minutes.  Until toothpick inserted comes out clean.  Remove from oven and let cool

You can also add in walnuts, or raisins.  Depending on my mood I like to toss in some walnuts from time to time.  I also top off my cooked bread with a quick sprinkle of confectioner sugar. 

Then toss it in a bread bag to store.

I pretty much share it with everyone.  If you stop by my house after a zucchini bread baking day you'll be taking some home.


What's everyone else's favorite zucchini recipe?