If you are like most backyard gardeners, you are zucchini rich by this point in the summer. 

While there are so many things you can do with it (freeze, dehydrate, fry, bake, candy…) there comes a point when it gets a little old. And you can only give your friends so many zucchini before they start actively avoiding you.

A great way and easy way to use it and eliminate waste is to make zucchini bread. Not only is it delicious, but this is something you can easily freeze and pull out later when you are in a pinch. 

It is by no means healthy (see the sugar content below) but the zucchini give this bread incredible moistness. I would go as far as to say that our family enjoys it way more than banana bread.

The prep on this is pretty straight-forward and it takes no more than 10 minutes. There’s also no need to peel the zucchini – simply grate with a small hole cheese grater. The smaller the chunks, the better it will blend. 

Ingredients

  •  2 cups flour
  •  1 ½ cups sugar
  •  2 teaspoons baking powder
  •  11/4 tablespoon cinnamon
  •  1 teaspoon salt
  •  3 eggs
  •  2 cups zucchini grated
  •  ¾ cup oil
  • 1 tablespoon vanilla

Instructions

  1. Preheat oven to 350˚F.
  2. Combine the flour, sugar, baking powder, cinnamon, and salt (all the dry ingredients) in a bowl and stir.
  3. Beat the eggs.
  4. Finely grate your zucchini. To avoid large chucks, I use a small cheese grater to ensure that I have the thinnest slices possible.
  5. Add the zucchini, oil, and vanilla and mix together.
  6. Add the dry ingredients to the wet mixture. Stir until combined.
  7. Pour half of the mixture into two, well-greased, medium loaf pans.
  8. Bake for 50 minutes.

This bread will last on the counter for up to 3 days. Good luck getting it to last that long!

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