This summer we are enjoying the bounty of our (new) backyard garden. With just 3 zucchini plants, we have so far harvested at least 30-40 zucchini, with more growing each day! We’ve been enjoying a lot of it grilled, have shared some with neighbors, and I have also made several batches of delicious zucchini bread. This classic quick bread is a wonderful way to use zucchini, and although I wouldn’t exactly call zucchini bread a health food, it’s a delicious treat we’ve been enjoying with breakfast.
Enjoy!
How to Make Zucchini Bread
Zucchini Bread
This is an easy and delicious way to use an abundance of summer zucchini.
Ingredients
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon cinnamon
- 3 eggs
- 1 cup oil vegetable, canola or olive
- 3/4 cup brown sugar
- 1 cup white sugar
- 2 cups zucchini grated medium/coarse- do not peel
- 1 tablespoon vanilla
- 1 cup chopped nuts optional
Instructions
- In a medium bowl, add flour, baking soda, baking powder, salt and cinnamon. Whisk togeher.
- In a large bowl, beat eggs, sugars, oil and zucchini and vanilla.
- Add dry ingredients and stir until incorporated.
- Add nuts, if desired.
- Pour batter into 2 greased loaf pans.
- Bake at 350*F for about 55-60 minutes.
Notes
Healthful adjustments- Replace 1 cup of flour with whole wheat flour, and replace 1/2 cup of oil with 1/2 cup unsweetened apple sauce.
Nutrition
Calories: 238kcalCarbohydrates: 28gProtein: 3gFat: 13gSaturated Fat: 1gCholesterol: 20mgSodium: 116mgPotassium: 79mgFiber: 1gSugar: 17gVitamin A: 50IUVitamin C: 2mgCalcium: 40mgIron: 1mg
Tried this recipe?Let us know how it was!
The house smells so good 🙂 and results amazing ! Big hit with my family . Thank you for sharing !
Just put it in the oven. Can’t wait to taste it!
Looking forward to making this recipe. I have a ton of garden zucchini just waiting to be used up. Also, I like the plate you have in this photo – I have the same set! Good taste 🙂
This was so good! A huge hit with family and friends!!! Thank you!
My fav dessert is my Strawberry Shortcake Panna Cotta thatI make with fresh strawberries, yellow shortcake (ground in food processor) and real whip cream!! Yum!!
So i made this the other day. It was very good but a touch too oily to where i could almost taste it..i would knock down the oil to 3/4 of a cup if i made it again and maybe add 1/2 a tsp. of cinnamon more.
Ooo… I love zucchini bread. I got a load of zucchini from the in-laws garden (our mini garden did not produce well this year… sad), and since I know I can’t go through it all before it goes bad, I grate it up stick it in freezer baggies (2 cups in each baggie) and then freeze it. Then I can have zucchini bread all winter long! 🙂 (Freezing tip: I don’t drain the water out of the grated zucchini before I freeze it… since I would have used it if I had been making the bread with fresh zucchini.)
This bread is so amazing! I just made it tonight.
These pics are stunning, and I have a gazillion and a half zucchini! Sending this to my neighbor too!
We love to grow zucchini because it always produces such an abundant bounty! Sunflowers too:) Your bread looks yummy, Glory!