Last year we planted a bunch of Zucchini. We didn’t know what we were doing because we literally threw seeds on the ground and covered them with dirt. Although we were lazy gardeners, we got a HUGE crop that we didn’t know what to do with. So I made Zucchini everything. Fried, baked, on pizza, in pasta, those dishes were all great, but my favorite still is Classic Zucchini Bread.
I’d love for my daughter to have this recipe memorized because it is one of her favorite things to eat. I can imagine her waking up early to get a loaf started in time for breakfast, she already does it with scrambled eggs. This is a little more complicated, so I know it will be a while before I can let her take the reigns.
Classic Zucchini Bread
Zucchini can taste bitter if it grows too large, but in bread form, you can’t taste it. I’m sure you’ve experienced going outside to check for zucchini after forgetting about it for just a couple of days. You approach the plant thinking there is a large animal there, but it is this ginormous zucchini. What in the world?! It’s like they suck steroids out of the ground or something.
The big ones are great in bread. You can also shred the big ones, portion it in freezer bags for this recipe and put it in the freezer for a few months. I like to save the little ones for pizza toppings and grilling.
Most Zucchini breads call for a lot of sugar, and so does this recipe, but I try to offset it with a little shredded apple and use honey.
If I’m making this for breakfast, I’ll use even less sugar and add a more shredded apple and use whole wheat flour. Just out of the oven with a little butter, is my favorite way to eat it.
- ½ cup oil
- ¾ cup honey
- 2 eggs
- 1 teas vanilla
- 1½ cup grated zucchini
- ½ cup grated apple
- 1½ cup flour
- 1 teas baking soda
- ½ teas baking powder
- ¼ teas salt
- ½ teas cinnamon
- ½ teas nutmeg
- Preheat the oven to 350 degrees and prepare 1 regular loaf pan or mini loaf pan with baking spray or butter and dust it with flour for easy removal.
- Beat the oil, honey, eggs, and vanilla in a large bowl. Stir in the grated apple and zucchini.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Pour in the loaf pan and bake for 50-60 minutes for large loaves or 30 minutes for mini loaves or until a toothpick comes out clean.
- Let rest for 5-10 minutes and turn out on a rack to cool or eat warm.
Making mini loafs with this recipe is my favorite because they are easy to give to friends, or take with me on the go.
I usually double the recipe, especially with our surplus zucchini crop. Ah the smell is heavenly!
What’s your favorite zucchini recipe?