How to Make Zucchini Quick Bread:

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There a lot of quick breads, but one of my favorites is this zucchini quick bread. You can make it from store bought zucchini, but if you are lucky enough to have a zucchini vine in your garden, then your Quick Zucchini Bread is even mo betta! You can make your zucchini bread in bunt, loaf, or muffins.  They all are tasty and beautiful, but my favorite is the bunt because it looks like a cake. Plus, my dear friend, Barbara (aka:Barb, never Barbie!) makes it in the bunt, so to be awesome like her, I do too. 

I had more pictures of this process, but Barb was mixing and I was taking pictures of her moving hands.  Duh, what was I thinking? Apparently I wasn't. But it really doesn't matter anyway, because this zucchini bread is so easy we don't need a ton of pictures.  

I read the other day that it is good to include bullet points in blog posts because readers like information laid out in easy to read formats.  So, here are some easy to read reasons why you need to bake this bread today, tomorrow and after church on Sunday:
  • The cooking aroma it puts in your house while it bakes is simply amazing!
  • It makes a huge bread that is fit for any gathering, or to get your family through the whole week of dessert after dinner.  
  • It truly is a quick bread to mix up, so given you have a zucchini or two laying around, you can have it in the oven on a moments notice of company coming over. 
Now that you read the bullet points and have that feeling of accomplishment in your soul here is... 
A few other things that are actually important to this bread are:
  • When it says beat eggs until they are fluffy, that means to whip it, whip it good! They will have frothy bubbles on top. 
  • You will need the blender to puree the zucchini. Cut it into cubes and don't stop the blender until all the chunks could actually be considered a thick drink. 
  • Preheat your oven to 350°, then whip eggs and puree zucchini as the first step in mixing up batter. 
    This is my puny attempt at getting a picture of the blender making zucchini puree. But you can still see how much liquid is in what seems to be a dry vegetable.  Surprising, isn't it? 

    Once everything else has been beat into the batter add the nuts.  Barb and I used pecans here, but you can use any tree nut you like.  I bet walnuts would be awesome. 
    Let the bread completely cool before turning out. This bread is moist. If it is not cooled when sprung from it's pan there is risk of breakage, and that wouldn't be near as pretty. Still incredibly delicious though. 

    I can't wait to hear who has made this bread. I can promise, you will make it again! 

    Cheers Y'all! And flip that flour!, 
    OH! Please let me give a special shout out to my dear friend Barb Clark for first of all showing up at my house with this bread in tow. Secondly, for making it with me at her house, thus arriving at such a cute picture of it with her "hey y'all" sign in the background. And last but not least, just for being there for me on a daily basis! ...while holding baked goods! haha
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