One of my favorite types of homemade bread is zucchini bread. Forget about banana bread or sandwich bread or rolls, I cannot tell you how much I love zucchini bread – its super moist and sweet. I love the crunch of walnuts throughout. I could eat this all week long, with just a little bit of butter spread on top.
Last week, I got a little over-excited about zucchini bread, and ended up with more zucchini and squash than I knew what to do with. I had half a dozen little yellow squash from my CSA (which I happily use instead of zucchini in this recipe when I have them on hand) and two foot long, 6-inch round zucchini, compliments of some unknown, wonderful person at work who had an abundance in their garden. (Now who needs a garden when the break room at work holds everyone’s garden leftovers all summer long?) Anyway, one of those large zucchinis ended up making two loaves of zucchini bread, double the recipe below. (And to use up the rest of the squash, we ate zucchini fritters and grilled squash all week long)
From my Mom 🙂
Makes 1 Loaf
- 2 c. all-purpose flour
- 1 1/2 c. sugar
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1 1/2 tsp cinnamon
- 1/2 tsp. nutmeg
- 3/4 tsp. salt
- 3 eggs
- 3/4 c. vegetable oil
- 1 tsp. vanilla
- 2 c. shredded zucchini (not peeled)
- 1/2 c. chopped walnuts (optional)
Preheat oven to 350F and grease a loaf pan.
In a large bowl, whisk together dry ingredients (flour through salt).
In a small bowl, add eggs, oil, and vanilla. Whisk to combine.
Add wet ingredients to dry ingredients, stirring with a rubber spatula or wooden spoon until combined.
Press zucchini to remove liquid. (Note that the more liquid that is left in the zucchini, the longer the bread will take to cook.) Add zucchini and nuts to mixture, stirring to combine.
Pour mixture in prepared loaf pan. Bake 55-60 minutes, until a toothpick inserted into the center comes out clean.