Every summer, it’s almost guaranteed that some zucchinis will remain on the plant, growing to remarkable sizes! In today’s post, I will provide several tips for cultivating your own zucchini from seed. Additionally, I’ll share the zucchini bread recipe that works wonderfully for utilizing those oversized harvests or zucchini you may have preserved from earlier harvest.
Zucchini Bread Recipe Tips
This recipe has been in my family since my kids were little. I first made the bread from a Southern Living recipe and later created my own version. You can use this recipe as a muffin batter too but I prefer the loaves.
I usually bake 12 large loaves of Zucchini Bread to be frozen to use later. If you are short on time you can always freeze the zucchini that has been shredded to make bread later. When giving the bread as a gift or taking to events I print up a QR code that goes to my website allowing friends to scan on their mobile.
Easy Zucchini Bread Recipe Video
Below, you will discover my video showcasing just how simple it is to prepare this bread. Don’t forget to scroll down and check out the detailed recipe on my blog today.
This video is part of my Bren Haas Channel features on YouTube.
Tips For Growing Zucchini
To start, I can’t emphasize enough how incredibly simple it is to cultivate your own zucchini. Each summer, I grow several dozen summer squash, including zucchini, sometimes even from a single plant. The stem of the zucchini prefers not to be disturbed too much, so if you mound the plant for growth, you’ll be in great shape. I enjoy growing this vegetable because it’s easy to care for, and the plant adds beauty to the edge of my garden. Have you checked out my blog post about how easy it is to grow zucchini squash from seed?
Making bread to share during the holidays is just one of the awesome recipes I love using for this produce. I have many more recipes using summer squash or zucchini on my website so be sure to take a look.
Zucchini Bread Recipe
Servings:6-8
Bake Time: 50-55 minutes
Level: Medium
Prep Time: 10 minutes
Ingredients
- 3 large eggs
- 1 cup of vegetable oil
- 3 cups raw zucchini (shredded)
- 1 1/4 cup sugar
- 2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 2 teaspoons fresh nutmeg (ground)
- 1 teaspoon real vanilla
- 1 cup walnuts (chopped)
Directions
- Shred the zucchini making sure all the seeds are out. Set aside with lid so it doesn’t dry out.
- Beat eggs, sugar, vanilla and oil together in mixing bowl
- Add flour, baking powder, baking soda, and salt into a separate bowl mixing well before adding to the egg and sugar mixture
- Slowly add the flour mix to the wet mixture on low speed. Do not over mix – the ingredients should be nice and sticky with medium moisture.
- Fold in zucchini by hand until well blended. The fresh zucchini should add additional moisture to the mix
- Pour the mixture into a greased 4″x8″ (or your favorite) bread pan
- Bake at 350*F for about 50 minutes or until the bread is done in the middle. Use a tooth pick to test the middle of the bread to make sure it is done.
Download Printable Recipe PDF : Zucchini Bread Recipe Here
Don’t be afraid to add some fresh blueberries or chocolate chips to this bread recipe. Both ingredients freeze up nice to enjoy the bread at a later date.
UPDATE: This blog post was edited adding new grow tips and ingredients. The original post was from October 2022 on my blog..
Let’s Connect
I’d love to hear from you … what do you cook up with your zucchini harvest? Be sure to connect with me on my contact page that I answer daily.
Happy Baking,
4 responses to “Zucchini Bread Recipe”
Yummy, well done
Your photos and tips are excellent! I love zucchini in every form, and from the garden is the best – so fun to peek under a leaf and find a huge one that you’ve missed for a week. One of my favorite recipes that I’ve tweaked over the years is for zucchini brownies; my family now prefers them to standard ones. Eating brownies with two cups of zucchini in them even feels healthy!
Wish I had a loaf right now, Bren! Looks perfect. Maybe I’ll plant some next year, if I feel then that I’m on top of things enough to not lose control of thevegetablethatgrowsbeforeyourveryeyes!
HA … love it Jean ‘thevegetablethatgrowsbefreyourveryeyes’ – AWESOME! WEll, you can always visit the local farmers market and grab some zucchini this time of year. If you lived closer I would gladly give you some of mine.