Baking Zucchini Bread!

Try our special Pruitt House Inn Zucchini bread recipe
28 Aug

Baking Zucchini Bread!

Homemade Zucchini Bread

It’s baking day at the Inn! For this week’s guests, we decided to whip up a little of our homemade zucchini bread. When you think of zucchini, you don’t necessarily think of delicious baked goods, but our recipe will change all of that! Zucchini bread is easy to make and a great way to use up all of the extra zucchini from your late summer garden. We use coconut sugar, homegrown organic zucchini, and local farm fresh eggs to keep our bread fresh, healthy, and delicious.

Ingredients

  • Two 8×4 bread pans
  • 3 cups all purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tbsp ground cinnamon
  • 1 cup unsalted softened butter
  • 3 eggs
  • 2 cups coconut sugar
  • 2 tsp vanilla
  • 3 cups finely grated zucchini
  • 1 cup chopped pecans

Directions

  1. Preheat your oven to 325
  2. In a large bowl, mix the flour, salt, baking powder, baking soda, and cinnamon
  3. In a separate bowl, cream the butter and sugar until fluffy
  4. Add in eggs and vanilla to your butter/sugar bowl and mix until smooth
  5. Slowly add in your dry ingredients until everything is well mixed
  6. Fold in the zucchini and pecans to your dough
  7. Grease your bread pans with butter and sprinkle with a little flour
  8. Add your dough to the bread pans
  9. Bake at 325 for 60 minutes
  10. Let cool in pan on rack for 30 minutes
  11. Slice and enjoy!

Our guests loved this bread so much they had to take some with them for the road. Try it and let us know how yours turns out! Tag us on Instagram using #PruittHouseInn

 

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