When the end of summer is drawing near, and you’ve made everything you can think of with all of your zucchini… try this yummy zucchini bread recipe! It’s easy to make, you probably have all of the ingredients in your pantry right now, and your family will love it!
This recipe (from Allrecipes.com) makes 2 loaves and it freezes and keeps in the refrigerator well, so we tend to make 2 or 3 batches at once. Make them in mini loaf pans (little less cooking time) to give away as gifts.
*Side note- if you have extra zucchini now but do not have the time to use it right now, you can shred it and freeze it to use later. We like to add shredded zucchini to lots of things now, but if you freeze it in 2 cup portions it will be perfect for this recipe!
Homemade Zucchini Bread
Time: approx 1hr 40mins Makes 2 loaves.
- Grease/spray two 8 x 4 inch bread pans. Preheat oven to 325 degrees F (165 degrees C).
- Mix flour, salt, baking powder, soda, and cinnamon together in a bowl.
- Beat eggs, oil, vanilla, and sugar together in a separate, large bowl. Add flour mixture to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
- Bake for 40 to 60 minutes, or until toothpick inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
*For a healthier option, substitute 1/2 oil with unsweetened applesauce
**To grate zucchini, simply wash whole zucchini, cut off ends, and grate. If it is a larger zucchini, slice down the middle and use a spoon to remove the seeds. Use a box grater or cheese grater to shred (no need to peel zucchini since the skin is so soft). If using frozen shredded zucchini, thaw and squeeze to remove some of the excess water.