We all LOVE zucchini bread! With zucchini coming in the garden now, we’ll be enjoying a lot of this fresh bread. Here’s my go-to recipe, adapted from the BHG Cookbook.
When making this recipe, you can use shredded zucchini of any kind. I’ve even heard of people using shredded summer squash and carrots for this recipe without too much of a difference in flavor – although we would probably have to change the name of the bread!
You can use fresh or frozen zucchini when you make this recipe. If you use frozen zucchini, as I did, make sure you drain it well before including it in the bread mixture.
Otherwise, it has too much water and will affect the taste of your bread.
This is a recipe that can be made ahead of time and frozen, too. The bread can store for up to four days on the counter or one week in the refrigerator.
If you wrap it in aluminum foil and freeze the whole loaf, it will last for up to three months. Just make sure you let it thaw overnight in the refrigerator and allow it to come to room temperature before you slice and serve it, though.
Zucchini Bread Recipe
- 1 1/2 c. all purpose flour (soft or hard wheat work well also)
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/4 tsp ground nutmeg
- 1 cup sugar
- 1 cup finely shredded unpeeled zucchini (use a cheese grater for this)
- 1 cup cooking oil
- 1 egg
- 1/4 tsp finely shredded lemon peel optional
- optional add-ins such as 1 c. walnuts, and 1 c. chocolate chips
- Wash and shred the zucchini. There is no need to peel it first, as the skin practically dissolves and becomes so soft when cooked that you won’t even notice. It adds a nice color to the bread if you leave it on, too.
- One word of caution, though – make sure you drain and rinse the zucchini before using it in the bread. Zucchini has a ton of water in it, and if you don’t let some of the water drain out, you’re going to wind up with a bread that’s a bit too soft and mushy. That’s especially true with zucchini that has been frozen. You can see in the picture above how much liquid the zucchini is sitting in after I took it out of the freezer!
- In a mixing bowl combine flour, baking soda, and salt.
- In another mixing bowl, combine sugar, shredded zucchini, cooking oil, egg, and lemon peel (if using this). Mix well.
- Add flour mixture to the zucchini mixture, stirring just until combined. Add your spices.
- Do not overmix – the batter will be somewhat thick (thicker than pancake batter or cake mix but not as dense as a regular dough).
- Pour batter into a greased loaf pan 8x4x2. Bake at 350* for 55-60 min. or until a toothpick inserted in the center comes out clean. There should be zero raw batter.
- Cool for 10 minutes on a wire rack, then slice and enjoy!
Potential Substitutions and Add-Ins
Zucchini bread is one of those delicious treats that can be as healthy – or as unhealthy! – as you want to make it. Depending on my mood, I can go either way.
A few additions you might want to include in your zucchini bread to make it extra sweet and/or savory include:
- Chocolate chips
- Shredded coconut
- Dried figs or apricots
There are a few easy substitutions you can make, too. For example, you can use any kind of flour you have on hand (buckwheat, coconut, almond, etc). The same goes for sugars. Alternative sugars like coconut sugar and stevia will also work.
If you don’t have any cooking oil (usually vegetable), go ahead and use coconut oil or olive oil. You can also replace half the amount of oil for mashed bananas or applesauce.
You can also substitute the egg. You can either use silken tofu, plain yogurt, unsweetened applesauce, or a combination of vinegar and baking soda and you’ll have the same effect.
Finally, you can add other healthy ingredients like pumpkin and banana puree to your zucchini bread, too. You won’t notice a huge taste in flavor but the bread will be jam-packed with nutrients!
And if plain old zucchini bread isn’t doing it for you, there are plenty of unique ways you can eat it to really change things up. You can cut your bread into one-inch cubes, toast it until dry, and then make bread pudding.
You can also eat it with yogurt for a scrumptious breakfast! You can also add things like ground flaxseed for some extra fiber.
Some people make the batter as is, following the recipe below, but then pour it into muffin tins for a quick breakfast on the go. You could top your zucchini bread with fancy herb butter, or you could even serve it with ice cream (or as its own ice cream topping!) for an upscale dessert. Or what about zucchini bread French toast?
The options are endless!
A city girl learning to homestead on an acre of land in the country. Wife and homeschooling mother of four. Enjoying life, and everything that has to do with self sufficient living.