Zucchini Bread

The best zucchini bread! This is a great recipe to use with your fresh summer zucchini, shredded up. The bread is moist and flavorful!

It’s August and zucchini is abundant! We didn’t grow a garden this year but we keep getting zucchini left on our doorstep. (Thank you, neighbor!) So I’ve been baking up a storm of recipes like this zucchini bread, cake, cookies, and more! What is your favorite recipe to make with zucchini?

This Zucchini Bread recipe originally comes from Mel’s Kitchen Cafe and I posted it a few years ago on my blog but it needed new pictures so I thought I’d share it again since recipes can get lost in the archives.

Maybe I’m weird but how delicious does that batter look?! This is an easy and straightforward recipe. You probably have all the ingredients you need for it!

Recipe Notes:

• Instead of using just all-purpose flour you can use half that and half whole wheat flour. Or sometimes I use white whole wheat flour.
• You can also add less sugar if you prefer. When I make this for my mom I add less because she doesn’t like bread that taste too sugary for her liking.
• Also, feel free to add your favorite mix-ins like chocolate chips or nuts.
• You could even sprinkle cinnamon sugar on the top. That would be yummy!

I shared this with my neighbor who gave me the zucchini and my husband was sad I didn’t save more for us! Luckily it’s easy to make!

Enjoy!

YOU MIGHT ALSO LIKE:

Zucchini-Oat Coconut Chocolate Chip Cookies

Rich Chocolate Zucchini Cake

Banana Bread Snack Cake

Italian Lemon & Olive Oil Pound Cake

Banana Crumble Snack Cake

Zucchini Bread

 

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Author: Becky

Ingredients

• 1½ cups shredded zucchini (wring dry)
• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon allspice
• 1½ cups granulated sugar
• 2 large eggs
• ¼ cup plain yogurt (not fat-free)
• 1 tablespoon fresh lemon juice or sour cream
• 6 tablespoons butter, melted

Instructions

1. Preheat the oven to 375 degrees. Grease a 9-inch by 5-inch loaf pan.
2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, allspice, and salt. In a smaller bowl, whisk the sugar, yogurt, eggs, lemon juice or sour cream, and butter until combined. Gently fold the yogurt mixture and zucchini into the flour mixture, using a rubber spatula to fold the ingredients together until just combined. Scoop the batter to the prepared pan, smoothing if necessary.
3. Bake until golden brown and a toothpick inserted in the center comes out with a few crumbs attached, 45-55 minutes. Cool for 10 minutes in the pan, then turn it out of the pan onto a wire rack to cool for at least 1 hour. Store well-covered for up to three days.

Notes

You can make this using half whole wheat flour and half all-purpose flour.
Sugar can be cut down to 1 cup if you prefer.

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