Sweet Zucchini Bread
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Sweet Zucchini Bread! It’s a great way to use up those remaining zucchinis from the garden, and the perfect yummy treat for breakfast or a snack!
I love zucchini! So I made sure to plant it in my garden this summer. And if you know anything about this vegetable you know that it grows like gang-busters. So it wasn’t a surprise that when summer started to wind down I had quite a bit left over. And instead of letting it go to the birds, I took the time to shred and freeze bags of it for later in the year.
One of the things I like to make with leftover zucchini is, zucchini bread. Naturally, right?!? And I specifically had a craving for the recipe that my mom made for us kids while growing up. Everything about it was delicious! It was definitely a “comfort food” type of goodie for me as a child.
To be honest though, I don’t think I’ve made this bread once since I’ve been living on my own. So it was a sweet surprise to come back home from a Minnesota trip this past year to find her zucchini bread, chili and chili fixings in our fridge. That really blessed my heart that day! What a wonderful momma I have!!! 🙂
So if you’re in the mood for something yummy and comforting, AND need a way to use up some of that zucchini, here’s what to do.
And, for more delicious recipes, please give these a try:
- Lemon-Blueberry-Zucchini Bread with Lemon Glaze
- Honey-Thyme Roasted Strawberry Crostini
- Peanut Butter Toast Bar (How-To)
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Sweet Zucchini Bread
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 + servings 1x
Description
Sweet Zucchini Bread! It’s a great way to use up those remaining zucchinis from the garden, and the perfect yummy treat for breakfast or a snack!
Ingredients
- 3 Eggs, room temperature
- 1 cup Avocado Oil
- 2 cups Sugar
- 2 cups Zucchini, raw and finely grated with skin on
- 2 tsp Pure Vanilla Extract
- 2 cups Flour
- 1/4 tsp Baking Powder
- 2 tsp Baking Soda
- 1 tsp Salt
- 1 tbsp Cinnamon
- 1 cup Chopped Nuts, optional
Instructions
- Prep the loaf pans: Preheat the oven to 350° F. Spray two 9-inch loaf pans with non-stick cooking spray, and coat the entire surface with a light dusting of flour, remove any access. Add a piece of cut parchment paper over the flour. Be sure it is hanging over the two long sides. Set aside.
- Wet ingredients: In a large mixing bowl, cream together the eggs, oil, sugar, zucchini, and vanilla.
- Dry ingredients: In a separate bowl, mix together the flour, baking powder, soda, salt, cinnamon, and nuts. Then add the dry ingredients to the creamed mixture.
- Bake: Pour the batter into the bread pans. Bake for one hour, or until a toothpick comes out clean.
- Cool down: Let cool for 30 minutes and then remove from the pan, turning out onto a wire rack. (To do so, just run a knife along the edges of the pan to release the bread).
- Storage: Store in the refrigerator for 3-4 days.
Equipment
Buy Now →
- Category: Breakfast, Brunch, Dessert, Snack
- Method: Bake
- Cuisine: American
Keywords: Baking, Bread, Breakfast, Dairy-Free Recipes, Easy Baking, Easy Snack Recipes, Zucchini Recipes
NOTE:
- This Wilton 3-Tier Cooling Rack is available on Amazon.
