While on tour in the Big Green Bus, one of our first stops was the AME Church in San Antonio, TX where we got to join in on their garden-to-table cook-off. Home garden recipient, Sherry Walker, shared her secret for making use of all the extra zucchini from her garden — zucchini bread! Now, let’s recreate her recipe at home!
Directions:
- Preheat the oven to 350F. Prepare two 8×4 loaf pans with parchment paper.
- Combine the flour, sugar, baking soda, salt, and cinnamon in a small bowl.
- In a large bowl, beat the eggs together.
- Add the zucchini, oil, and vanilla to the beaten eggs and mix.
- Add the dry ingredients to the wet mixture and stir together.
- Divide the mixture evenly over the prepared pans and bake for 50-60 minutes or until a toothpick comes out clean.
- Cool in the pan for 5-10 minutes.
- Remove from the pan, slice, and enjoy!
