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?
I can’t wait to try this; my zucchini is overflowing this year! One question: the recipe says 1.2 cups oil. Is this 1/2 cup or something else? Thanks for clarifying this for me.
Sorry! Yes, it is 1/2 cup. Thanks for asking! Hope you like it 🙂
How do I use the frozen zucchini in the recipe
I will definitely be making this! I used to make zucchini bread with my Nana when I was a kiddo. Now I can make it with my daughter…how fun!
Summer Nicole recently posted…A Tired Mama’s Search for Rest
I almost always cut the sugar by at least one-third; when I bake. Most recipes call for too much sweetener. When making cakes, banana and zucchini breads, you can always serve them with honey butter, or homemade jams, if someone wants it sweeter. Ice cream is also great to serve with breads and cakes. Yum!
Good tips! Thank you!
I don’t see ANY sugar in it other than the honey (and the apples)… is there supposed to be sugar in it somewhere?
I just used honey, but you can add more sugar if you like it sweeter.
I have made this recipe so many times and have never commented. Loved baking the mini loaves with my grandson. This recipe is DELICIOUS!!! Thank you!!
Just wondered what sort of flour do you use? Self raising or plain?
I would love to know the answer to this question too please..thank you
All-purpose flour works best.
I added a few raisins and walnuts 1/2 cup each. Delish! Added this recipe to my repertoire.
I bake a lot and love trying different recipes. The honey adds just the right amount of sweetness. I also like being a little creative with recipes and since I am a walnut and craisin lover I added them both to the mix. I must say those mini loaves were awesomely delicious. Thank you!
This is a very moist not sweet loaf got devoured quickly.