- Whitney
Zucchini Bread
Updated: Aug 30
Zuchinni? Zucchinni? Zucchini? Zuccini? I can't be the only one who can never remember how to spell that vegetable correctly. I also can't be the only one who has been gifted a garden fresh zucchini and had no idea what to do with it. If you have found yourself in this predicament as well, try this:
Ingredients:
2 cups grated zucchini (I prefer pretty finely grated shreds. See pic below.)
2 large eggs
2/3 cups butter or olive oil (I prefer the taste of butter.)
1/2 cup packed brown sugar
1/2 cup sugar
2 tsp vanilla extract
1 heaping tsp salt
2 tsp cinnamon
3/4 tsp baking soda
1/2 tsp baking powder
2 cups all-purpose flour (See recipe notes for making this healthier.)
Extra sugar for sprinkling on top before baking. (Optional)
Directions:
Preheat oven to 350 degrees.
Finely grate 2 cups of zucchini. No need to strain the water out.
Mix zucchini, eggs, oil (if using butter, melt completely before adding), sugar, and vanilla extract until well combined.
Add in dry ingredients. Mix well.
Pour batter into greased loaf pan.
Liberally sprinkle the top with sugar. (Optional)
Bake for 55-65 minutes or until a toothpick comes out clean.
Recipe Notes:
You can add chocolate chips. Add ½ to 1 cups depending on how chocolatey you want it.
I was determined to make this a little healthier by substituting half of the flour for whole wheat (I used whole wheat spelt flour) and skipping chocolate chips. (The amount of butter I slapped on top perhaps negated my efforts.)
I am not a fan of thick slivers of zucchini, so I grate mine on the medium side of my box grater.
I am now pretty obsessed with zucchini bread. So obsessed, I actually wanted to grow zucchini in our own garden to ensure that I have enough zucchini to get my fill of bread for the year. It is incredibly easy to throw together and only uses one bowl. I make double batches of this bread during “zucchini season” and my kids and I eat it for breakfast, lunch, and dessert (not dinner, because that would be too much).