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when it comes to summer recipes, nothing compares to the oh so easy and delicious zucchini bread
As a kid, you could not have convinced me to eat zucchini bread. It made an appearance often, usually loaded with nuts, and I was not a fan. Not that I ever had anything against zucchini, I just did not see how it could be good in a sweet and cinnamony loaf.
Now, as soon as the first zucchinis arrive in the garden, zucchini bread is all I can think about.
The first garden Ian and I planted, we had SO many zucchini we literally ate them every night for months. Grilled, raw in salads, simmered with tomatoes and onions. There was also an abundance of zucchini bread. I ate so much zucchini that I couldn’t even think of planting any for a long time. Then a friend shared a few from her garden last year, and I suddenly remembered how much I love them, so this year zucchini was the first plant in the ground.
We only planted one, but man can it produce. We are getting at least one a day, and most days when I get out to the yard we have two or three ready to be picked and another few just starting. The kids may not be quite as thrilled seeing as how zucchini shows up on their plates pretty much every day, but I am loving it. Any morning that starts with coffee and a slice of zucchini bread is a good one is my book.
- 2 eggs
- 3/4 cup sugar
- 1/2 cup vegetable oil
- 1 tsp vanilla
- 1 large zucchini, grated (peeled if desired) about 2 cups
- 2 cups flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp cinnamon
- 1 cup walnuts (optional)
- grease a loaf pan, or line with parchment paper
- preheat the oven to 350 degrees
- in a medium bowl whisk together the egg, sugar, oil, and vanilla
- in a large bowl sift together the flour, salt, baking soda, baking powder, and cinnamon
- pour wet ingredients over dry, and then add zucchini
- stir just until everything is combined (fold in walnuts if using)
- spoon batter into prepared pan
- bake loaf 1 hour
- cool in pan 10 minutes, and then move to a rack
There’s certainly no shortage of zucchini bread recipes, but this is by far the best I have had. It is sweet, but not so sweet that you feel like you are eating cake, and is super moist even days later. Many zucchini bread recipes call for peeled and grated zucchini. I actually prefer to leave the peel, but you can make it either way. My kids are not nut fans, so I leave them out, but again add them if you like.
Hopefully our zucchini continue to produce because I don’t see myself growing tired of this zucchini bread any time soon.