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!

Zucchini Sweet Bread

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.

Zucchini-Sweet-Bread

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.

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Zucchini-Sweet-Bread

Sweet Zucchini Bread


  • Author: Naomi
  • 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

Units Scale
  • 3 Eggs, room temperature
  • 1 cup Pure Vegetable 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

  1. 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.
  2. Wet ingredients: In a large mixing bowl, cream together the eggs, oil, sugar, zucchini, and vanilla.
  3. 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. 
  4. Bake: Pour the batter into the bread pans. Bake for one hour, or until a toothpick comes out clean.
  5. 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).
  6. Storage: Store in the refrigerator for 3-4 days.
  • Category: Breakfast, Brunch, Dessert, Snack
  • Method: Bake
  • Cuisine: American

Keywords: Baking, Bread, Breakfast, Dairy-Free Recipes, Easy Baking, Easy Snack Recipes, Zucchini Recipes

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Sweet Zucchini Bread

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