Zucchini Bread

By: Amber Grangroth

Zucchini Bread with chocolate chips sprinkled on top

The garden is starting to produce zucchini, and before long, I’ll have it coming out of my ears! One of our favorite ways to use zucchini is in this delicious quick bread. I also shred some and freeze it to make zucchini bread in the winter and add to dinners. I also chop and freeze zucchini to add to smoothies. It makes them so creamy!
Zucchini Bread is so soft and moist. It makes a wonderful snack, slathered in butter with a cup of coffee. You can make it into zucchini French toast for breakfast, too. It can be baked in loaf pans like I did here or in a bundt pan or muffin tins. Bake times will be much shorter if making muffins, about 18-25mins.
Many recipes using zucchini require you to remove excess water from the zucchini before baking with it. Not this one! All that water helps keep this bread deliciously soft.
The first time I remember having Zucchini Bread is when my sister made it and brought it to us along with dinner after I had a new baby.
If you have zucchini growing in your garden or have access to zucchini from a farm stand or grocery store, then make this bread for your family and friends! I think I’ll make this again this week and bring it to some friends who just welcomed a sweet little boy into their family.
Let’s make Zucchini bread!

Shredding zucchini

Zucchini Bread Recipe

Ingredients:
3 eggs
1 1/2c sugar
1/2 c oil
1/2 c applesauce (if you don’t have applesauce you can do 1 c oil)
1 t vanilla extract
3 c shredded zucchini
3 c all purpose flour
1 t salt
1 t cinnamon
1 t baking soda
1 t baking powder
Optional add ins/toppings:
Chocolate Chips
Chopped Nuts
Coconut

Directions
1. Preheat oven to 325°F Grease 2 loaf pans or bundt pan or muffin tins.
2. Wash zucchini and cut the stem end off. Feed that to the chickens or put it in compost. Shred zucchini until you have 3 cups.
3. In a large bowl combine wet ingredients and mix well.
4. In a separate bowl combine dry ingredients and mix well.
5. Add the dry ingredients to the wet ingredients and mix well. If adding mix ins do that now.
6. Pour into prepared baking pans add toppings if desired.
7. Bake at 325°F for 1 hr until a fork comes out clean. If making muffins bake for 18-25mins.
8. Cool on a wire rack. Slather your slice in butter and Enjoy! Don’t forget the coffee!

Always find the beauty in life!
Love, Amber

Zucchini Bread

Print Recipe

Ingredients
  

  • 3 eggs
  • 1 1/2 cups sugar
  • 1/2 cup oil
  • 1/2 cup applesauce if you don’t have applesauce you can do 1 c oil
  • 1 tsp vanilla extract
  • 3 cups shredded zucchini
  • 3 cups all purpose flour
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder
  • Optional add ins/toppings:
  • Chocolate Chips
  • Chopped Nuts
  • Coconut

Instructions
 

  • Preheat oven to 325°F Grease 2 loaf pans or bundt pan or muffin tins.
  • Wash zucchini and cut the stem end off. Feed that to the chickens or put it in compost. Shred zucchini until you have 3 cups.
  • In a large bowl combine wet ingredients and mix well.
  • In a separate bowl combine dry ingredients and mix well.
  • Add the dry ingredients to the wet ingredients and mix well. If adding mix ins do that now.
  • Pour into prepared baking pans add toppings if desired.
  • Bake at 325°F for 1 hr until a fork comes out clean. If making muffins bake for 18-25 mins.
  • Cool on a wire rack. Slather your slice in butter and Enjoy! Don’t forget the coffee!