A simple and easy zucchini bread recipe is the perfect way to use up those zucchinis that are overflowing in your garden. This recipe make up a moist, nutty flavoured quick bread that is the perfect morning snack!
Have you ever heard of the Nursery Rhyme about Mary? “Mary, Mary, Quite Contrary How Does Your Garden Grow”? Well I don’t know much about Mary, (or much about that nursery rhyme, actually!) but I do know my garden is starting to overflow with an abundance of beautiful veggies and herbs. I have pots full of herbs and lettuce, tall vines and bushes of tomatoes, beans, peas, cucumbers, and zucchini. The zucchini plant, in particular, is huge and is creeping in two different directions, towards my neighbour’s property and across my lawn. And like any zucchini plant I’ve ever had… oh the amount of zucchinis it produces (too many to keep up with)!!!
Anyone who knows me, knows that I hate to be wasteful, particularly with food. That character trait comes from spending a few winters in South Africa where hungry children would follow me wherever I went. I learned very quickly how fortunate I am and how important it is not to take things for granted, like food, or to be wasteful!
So when I have a garden overflowing with food I just have to come up with a way to deal with all of the extras, in this case zucchini. You can only give so much away before people have had enough of your zucchinis ;). I’m not sure but I think my friends will appreciate receiving this yummy zucchini bread rather than being presented/gifted with another foot long zuc!
It’s nice to share and help whenever possible 🙂
ENJOY!
Zucchini Bread
This zucchini bread is a simple and easy recipe that makes up a moist, nutty flavoured bread; perfect for a morning snack!
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 mins
- Yield: 1 loaf 1x
- Category: Bread
- Cuisine: American
Ingredients
Units
Scale
- 2 cups all-purpose flour
- 2/3 cups packed brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup chopped walnuts
- 2 cups packed grated zucchini (about 1 large zucchini or 2 small ones)
- 1/2 cup unsalted butter, melted
- 1/2 cup milk, at room temperature
- 2 eggs, at room temperature
Instructions
- Preheat oven to 350˚F. Line a loaf pan with parchment paper and set aside.
- In a bowl whisk together flour, brown sugar, baking powder, soda, cinnamon, salt and chopped walnuts, set aside.
- In a separate bowl mix together, grated zucchini, melted butter, milk, and eggs.
- Add your wet ingredients to your dry and lightly mix until just combined (do not overmix)
- Pour batter into prepared loaf pan and bake in the centre of the oven for approx. 45-50 mins.
- Let loaf cool in pan for another 15 mins.
Notes
Add chocolate chips, orange zest, lemon or icing for extra pizazz!
Bread freezes well, when stored in an airtight container.
Nutrition
- Serving Size: 1 serving of 12
- Calories: 259
- Sugar: 8.9g
- Sodium: 229mg
- Fat: 15g
- Saturated Fat: 5.6g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 26.6g
- Fiber: 1.6g
- Protein: 6.2g
- Cholesterol: 48mg
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Amazing texture!! I’m usually a fan of banana bread but wanted to give zucchini bread a try. It was super soft lasted only 2 days!
★★★★★
I was given some zucchini’s from my pa from his garden and since my boyfriend doesn’t like the texture of cooked zucchini I figured I’d try to hide it in zucchini bread. It worked! He liked it, but instead of nuts I put in chocolate chips. The very centre of it was kind of doughy still (my oven is a hard perfect baking) I would 100% use this recipe again but I would maybe try a lower temp at longer time to make sure the centre was done enough.
★★★★★
Haha, love how you sneaked that by your boyfriend Alexandra! I’d recommend keeping the temperature the same, just add on more baking time to get that centre cooked all the way through (the zucchini adds a lot of moisture). If you stick a toothpick in the middle of the bread and it comes out clean than your bread is done, if it’s sticky than you need to bake it a little longer. Also if you are having troubles with your oven temperature you can buy a temperature reader/gauge that goes in the oven to check if the temperatures are correct.
Great to hear Alexandra! It’s definitely a great change up from the classic banana bread 🙂