This bread is so yummy and comforting, what a special fall treat for your family! When I made this, I was reminded again of how easy, and even somewhat healthful, it is. I’ll share the recipe so you can make some for your loved ones, too.
Fall Zucchini Bread
3 eggs
¾ cup oil
1 cup granulated sugar
1 teaspoon vanilla extract
2 cups (or more) grated raw zucchini, peel included
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cloves
1 teaspoon pumpkin pie spice
¾ cup chopped pecans
Preheat oven to 350. Beat eggs, oil and sugar together for a few minutes, using a wire whisk, until well blended. Next, stir in grated zucchini. Stir together dry ingredients, then add all together. Mix until dry and wet ingredients are blended together, then stir in the pecans.
Pour into your pan of choice. I used a bundt pan, and baked it for 50 minutes. A loaf pan would take a little longer, say 60 – 70 minutes.
Yum.
This tastes even better the next day, for some reason. My family could not wait that long, though – I didn’t even get a photo of the whole thing before they dove in! I toasted my slice and spread on a little cream cheese. Think I’ll slice up that pretty pear and sit outside on this gorgeous fall day.
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