Zucchini Bread – Moist & Flavorful and Great Way to Use Up Summer Produce!

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Garden season is here – time to start growing those plants & anticipating your bountiful harvest of fruits & veggies this year. One of the easiest plants to grow is the zucchini plant & I love it, as even just one plant makes such an abundance of zucchini. If you have several plants, you’ll have plenty of zucchini all summer long.

Our zucchini plants typically grow full force for most of the summer and they produce such a large quantity of zucchini, so we like to experiment with all sorts of ways to use the zucchini.

Our favorite way to use up the zucchini is to make zucchini bread but we are picky about the recipe. My kids are the true taste testers as they will let you know which one is best and they decided that this recipe was the most moist & flavorful and it happens to be a favorite in my extended family, too, as it’s my sweet aunt’s recipe.

If you don’t have the time to cook up the zucchini bread or want to be able to extend the time you can make zucchini bread into fall, you can just shred up the zucchini and freeze it. Then you’ll be able to pull it out & make zucchini bread at a later date.  Or make the zucchini bread and then store the bread in the freezer to bring out when you want to enjoy it  or to give to a new neighbor or when you bring a meal to someone. {check out our tips for freezing zucchini below}

Moist Zucchini Bread:

Ingredients:

• 3 eggs
• 1 cup oil
• 2 cups sugar
• 2 cups grated zucchini
• 3 tsp vanilla
• 3 cups flour
• 1 tsp salt
• 1 tsp baking soda
• 1/4 tsp baking powder
• 3 tsp cinnamon
• 1/2 cup chopped nuts (optional)

Directions:

Preheat oven to 350 degrees.

Beat eggs until foamy in bowl.

Mix together sugar, zucchini and vanilla.   Mix lightly but well.

In a separate bowl, mix together flour, salt, baking soda, baking powder, and cinnamon.

Add these ingredients to the zucchini mixture & mix it all together.

Fold in chopped nuts by spoon (if desired)

Grease two loaf pans.

Pour mixture into two loaf pans.

Bake for 1 hour at 350 degrees or until toothpick comes out clean.

This will make 2 loaves of zucchini bread.

How to Freeze Shredded Zucchini::

If you have a large zucchini (these are the ones we often use for bread as they are not as good for slicing), first cut it in half long-wise & use a spoon to scoop out the center with all the seeds.

Shred the zucchini – I like to leave the peel in mine for added nutrients, so I just shred it without peeling the skin, but you can peel it first if you prefer no skin.

Put the shredded zucchini on several paper towels & blot the zucchini with another paper towel to try to get as much moisture out as possible before freezing it. This is because zucchini can be very mushy after you freeze then thaw it, so the more moisture you can get out ahead of time, the better!

Place shredded zucchini inside a ziploc bag. I like to freeze it in 1 or 2 cup baggies so I know how much is in each bag. In this case, this recipe calls for 2 cups, so I would freeze the zucchini in 2 cup size baggies.

Write the date you freeze it & how many cups it is on the outside. I like to double bag my freezer bags. If you’re freezing several of these bags of 2 cups of shreddedzucchini, you can put  them inside a gallon size freezer bag all together & then just take out a bag as needed.

When you are ready to use it, bring it from the freezer to the fridge to thaw overnight. Once it’s thawed, you may need to blot it again with a paper towel to pick up the excess moisture/water before using it in the recipe.

Printable Recipe for Zucchini Bread:

Here’s a printable version of the Zucchini Bread recipe for you to print off to put in your recipe binder or notebook.

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Let us know what you think of this zucchini bread recipe! We’d also love to hear your favorite ways to use zucchini in recipes!

More of our favorite summertime recipes:

• Summertime Blueberry Pie

• Cheesecake in a Jar

• S’mores Cheesecake in a Jar