Zucchini Bread!

Zucchini is one of the few things I can grow. (And really, saying I can grow a few things is exaggerating. It's really one of the two things I can grow.) But, I can definitely grow it. Excessively. It might not have much to do with me actually. Zucchini is one of those things that grows over night. You check it one day and the fruit it too small to harvest, and the next day it's as big as a baseball bat. Literally.


This past summer I taught the kids how to put up zucchini. They shredded zucchini by the bucketfuls, bagged it, and froze it. I think they put up more than 12 quarts. And now we get to enjoy some zucchini bread! It's our favorite way to eat zucchini.

I use my Mom's recipe, but I do tweek it a bit. Because, of course, the recipe calls for sugar, and I don't have sugar in my house. We use maple syrup most of the time, honey works as well, and this time I split the maple syrup with some raw cane sugar. I just didn't want to use up all of my maple syrup, but the bread really tastes best with just maple syrup.

zucchini bread recipe

It's a quick bread recipe, with just a few simple ingredients. The kids love this bread; Esmond is terrible about taking handfuls out when I'm not looking. He knows his way around the kitchen, and how to avoid my (perhaps, un)watchful eye.

zucchini bread recipe

The recipe calls for the dry ingredients to be sifted, and that will make a lighter loaf, but...I hardly ever have time to go to that much trouble and extra mess. Plus all my helpers would want to take turns sifting and we'd wind up with flour everywhere. So we just stir the dry ingredients together and move on.

zucchini bread recipe

Blue eggs are optional, of course, but they do look pretty in pictures. (If you follow me on Facebook, which you totally should, you would know that George is apparently an Easter Egger and lays blue eggs. They are so pretty! She just started laying last week.) We beat the eggs until they are frothy, and then add the rest of the wet ingredients. One of the wet ingredients is "cooking oil." If I have coconut oil, I melt it down and use that. Today I did not have any coconut oil, so we used melted butter instead. I didn't really notice a difference, so both are good. (The eggs are wet because we washed them for our recipe and the pictures.)

zucchini bread recipe

zucchini bread recipe

zucchini bread recipe

The recipe calls for 1 cup of sugar, but I've found that we can still really enjoy this bread with half the sugar. So even though I double the rest of the recipe, I only use 1 cup of sweet. It's enough, I promise.

zucchini bread recipe

Once those are mixed up well, we add the flour, about 1/3 at a time. Be careful not to over mix! I beat it just until everything is wet.

zucchini bread recipe

Now the thing about freezing zucchini is that the water separates from the zucchini when it's defrosting. I put the bag of zucchini out on the counter in a bowl to defrost so that I collect all that water because the bread needs it. If you strain off the liquid, the bread turns out dry. (Ask me how I know that.) So pour the water and the zucchini into the bowl and give it a good mix with a spoon. Make sure that the zucchini and water get incorporated well. By the end of the mixing, the dough is soupy, but we'll have some nice moist loaves. (You could also add some nuts at this stage, and walnuts really are good in zucchini bread, but my family balks at me when I add nuts, so we leave those out.)

zucchini bread recipe

zucchini bread recipe

zucchini bread recipe

To grease our pans, we cut up slices of butter and dropped one in each pan. (I do this with my baked oatmeal too.) I put the pans in the oven and turn it on to preheat to 350. The butter melts in the pans, and I dump the dough on top of it. It works wonderfully; the loaves pop right out without sticking, most of the time. Plus it makes a buttery crust on the bottom of the loaves.

zucchini bread recipe

The biggest problem with this bread is it takes so long to bake! We get so impatient while we wait for it. I check it at 55 minutes, because most of the time it's done then, but sometimes it takes an hour.

zucchini bread recipe

I flop it out of the pans onto a cooling rack, and then we dig in. Since I double the recipe, we have 4 loaves to enjoy, and we really enjoy them. We've already finished the first loaf, and started working on the second loaf before the day is over. Fresh out of the oven is delicious, but the next day you can toast a slice with some butter and it's even better! I can't wait for breakfast tomorrow now that I'm thinking about it.

You may also want to make sure you have plenty of milk in the house before making this. It compliments milk perfectly. Kind of like a cookie. But it has a vegetable in it, so you don't have to feel guilty.


So have I convinced you that you need some zucchini bread? Here's the recipe (and remember I doubled it to make 4 loaves, but this is the recipe for 2 loaves):

Preheat oven to 350. Grease 2 loaf pans.

Mix together, or sift together, dry ingredients:
3 cups flour
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
3 1/2 tsp. cinnamon

Beat together wet ingredients:
3 eggs, beaten separately first
1 cup oil (I use coconut oil or butter, melted)
1/2 cup sweet (maple syrup is best, but honey and raw cane sugar work great too)
1 tsp. vanilla extract

Add the dry ingredients, in stages, to the wet and beat, but don't over mix.

Use a spoon to stir in:
1 cup nuts (optional)
2 cups shredded zucchini

Pour into prepared loaf pans, and bake for 1 hour. Although check it at 55 minutes.

Pour a tall glass of milk, and enjoy!

11 comments

  1. Oooh I love zucchini bread but I have never tried to make it! I'm going to have to give your recipe a try. And I think you may have just given me the motivation to plant some zucchini's this spring. I have the opposite of a green thumb so everything I plant usually doesn't survive, but if zucchini's are as hearty as you say, maybe I will have some luck. Plus I absolutely love them and I'm always asking my gardening friends for some of theirs! I'm so happy I found your post at the Good Morning Mondays link-up. I'd love for you to come visit my blog at http://rahabtoriches.com/
    -Miranda

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    1. Miranda, if I can grow zucchini's, anyone can grow them. Just watch out for the bug eggs on the leaves. They hatch, and drop down to the ground, and eat the zucchini plant from the inside out. It's easy enough to knock them off though before they hatch. Although, after dealing with pounds and pounds of zucchini, I get to the point where I don't knock off all the eggs! Thanks for reading and commenting Miranda, I'll be coming to visit you next!

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  2. My family will love this! Can't wait to make it...pinned it so I will have the recipe!

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  3. This looks fantastic. We have zucchinis growing but they are a bit slow, maybe you could give us some pointers :-). thanks for sharing this great post at Good Morning Mondays. Blessings

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    1. Uh, oh, Terri. If you are asking me for garden advice, you might be in a bit of trouble! :) The only thing I do for zucchini is knock the bug eggs off. Maybe your's will speed up soon!

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  4. We have shredded zuc's in the freezer now. I will definitely try your recipe! And thank you for including the tip about including the defrosted water as I probably would have drained it before adding! Thanks for sharing on the Art of Home-Making Mondays this week too! :)

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    1. Oh good JES! I'm glad you have some in the freezer. I hope you enjoy it, it really goes fast around here!

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  5. Great tutorial on making Zucchini bread. When the squash comes in you get so much in such a short period of time. I love the idea of shredding it and freezing it. Thank you for sharing with the Clever Chicks Blog Hop! I hope you’ll join us again next week!

    Cheers,
    Kathy Shea Mormino
    The Chicken Chick
    http://www.The-Chicken-Chick.com

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  6. Thanks for sharing this on the linkup!! I have been dying to make some zucchini bread soon and I recently cut out refined sugar! Thanks for popping up in the right place at the right time.

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  7. This looks so delicious! Thanks so much for linking up to Awesome Life Friday - I hope you'll come back again this week! http://rchreviews.blogspot.com

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