Summer Zucchini Bread Recipe:

►3 cups all-purpose flour ►1 1/2 tsp baking powder ►1 tsp baking soda ►1 tsp fine sea salt ►2 tsp ground cinnamon ►3 large eggs, room temperature ►1 cup extra light olive oil, or canola or vegetable oil ►1 1/2 cups granulated sugar ►1 Tbsp vanilla extract ►3 cups grated zucchini*, from 1 lb or 2 medium zucchini ►1 cup chopped walnuts or pecans, optional ► mini chocolate chips (optional)

• Preheat the oven to 350°F. Butter two 8×4-inch metal loaf pans and line with parchment paper for easier lifting.

• In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.

• In a separate large mixing bowl, add eggs, oil, sugar, and vanilla. Whisk until very well blended. Add the flour mixture to the wet ingredients and whisk until well combined and smooth.

• Grate the zucchini using the large holes of a box grater. Add zucchini to the batter along with nuts (if using) and fold until well incorporated, top with chocolate chips (again, optional)

• Pour the batter into your prepared pans and bake in a preheated oven at 350˚F for 50-60 minutes or until a toothpick inserted into the center comes out clean. Cool in the pans for 10-15 minutes then transfer to a wire rack and cool completely to room temperature.

Notes:

*Grate the zucchini using the large holes of a box grater and measure 3 cups. Do not squeeze or drain the zucchini and do not pack it into the measuring cup. Just add it as is & trust the process.

*Sometimes letting it cool down for a bit allows the bread to cook properly inside, we all want to dive in right away— I know…

Make it with a loved one or for a loved one.

Hope you enjoy, xx Brittney