Everybody who makes food even occasionally probably has a zucchini bread recipe. This is mine. Since I have several pounds of zucchini because of the rain we’ve gotten, you’ll soon be seeing my recipe for ratatouille and anything else that’s got zucchini in it, too.
source: Zucchini Bread, Simply Recipes
lacto-ovo vegetarian, gluten +
- 2 eggs, beaten
- 1 1/2 c sugar (I used sugar in the raw, turbinado sugar today. Adds a richer flavor.)
- 2 tsp vanilla
- 3 c grated fresh zucchini (I didn’t even use half of one of mine)
- 2/3 c melted unsalted butter
- 2 tsp baking soda
- pinch salt
- 3 c all purpose flour
- 1/2 tsp nutmeg
- 2 tsp cinnamon
- 1 c chopped pecans or walnuts (optional)
- 1 c dried cranberries or raisins (optional)
Preheat the oven to 350 F. In a large bowl, mix together the sugar, eggs and vanilla. Mix the grated zucchini and then the melted butter. Sprinkle baking soda and salt over the mixture and mix in. Add the flour, a third at a time. Sprinkle in the cinnamon and nutmeg and mix. Fold in nuts and berries if using.
Divide batter between 2 buttered 5 by 9 inch loaf pans. (Or spray whatever shape of bread pan you’re using.) Bake for an hour (…far less if you’re using small loaf or muffin pans.) Cool in pans for 10 minutes, turn out onto wire racks to cool.
I like the flavor of the turbinado sugar. I’m make them muffin sized because I’m learning that when I make plain loaves they end up being slightly less convenient as on-the-go food. Muffins can be popped into zip bags. My zucchini bread is sweet enough that I usually eat it plain, no extra butter or anything.