It’s SUMMER!! With Memorial Day just behind us to kick off the season, it’s time for life to (hopefully!) slow down a little bit..time for BBQ’s with family, pool parties, and my personal favorite—time for summer gardens to finally give us all those delicious fruits and vegetables we’ve been anxiously waiting for since we planted them back in February or March! Juicy red tomatoes, crisp cucumbers, spicy or sweet peppers, and (drumroll, please….) one of my absolute faves…the deliciously versatile zucchini! Perfect for grilling, shaving into noodles for a gluten-free pasta substitute, tossing into omelets, or shredding into tiny pieces for brownies, muffins, or irresistible ZUCCHINI BREAD!! Seriously..is there anything this amazing vegetable CAN’T do??
Today’s recipe comes from my mom, who, when I was growing up, would get so overwhelmed with all the zucchini that we would pick day after day from the backyard garden…She would shred TONS at a time, and she came up with a recipe for Zucchini Bread that yielded 8-10 loaves! She’d give some away to friends or family, and she’d freeze a few loaves for us so we could enjoy the delicious bread all through the rest of the year when we didn’t have fresh zucchini from the garden! I’ve scaled the recipe down quite a bit in size here for you, but definitely not in the level of deliciousness! If you’re looking for ways to use up your fresh zucchini and hide an extra serving of vegetables into your meal, this recipe is perfect!! There are walnuts included in the recipe, but feel free to leave those out if you are allergic or don’t like them.
Want more, like my mom did? Double (or triple) the recipe if you’ve got zucchini growing like crazy in your garden this year! It freezes really well, makes a perfect gift, or a delicious addition to a Sunday brunch or baby shower! Enjoy!!
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 1 Tablespoons cinnamon
- 1 cups oil (canola, vegetable, or melted coconut)
- 2 and ¼ cup sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 3 cups shredded zucchini (I used a food processor to shred my zucchini)
- 1 cup chopped walnuts (optional)
- Preheat oven to 325-330 degrees F. Spray 2 9x5-inch loaf pans with nonstick cooking spray.
- Blot any excess moisture from shredded zucchini.
- In a large bowl, whisk the flour, salt, baking soda, baking powder, and cinnamon together until combined. Set aside.
- Using a hand-held or stand mixer, beat oil, sugar, eggs, and vanilla on medium speed until well combined (or whisk vigorously). Stir in zucchini.
- Using a large wooden spoon or spatula, slowly add dry ingredients to the wet mixture. Slowly stir everything together until no more flour pockets remain. Do not overmix. Fold in chopped walnuts.
- Spoon or pour batter into prepared loaf pans, and bake for 45-55 minutes, or until a toothpick inserted into the center of a loaf comes out clean.
- Remove bread from oven and cool 10-15 minutes in the pan, on a wire rack. Remove bread from pan, and cool completely on wire rack before cutting into slices.
- Makes 2 standard-sized loaves