As my garden reaches it’s summertime peak, I’m using every recipe in my arsenal to turn these gorgeous veggies into tasty treats. Today, its a simple and classic zucchini bread.
I’m both incredibly happy and beamingly proud to say that my summer backyard garden has been quite a success. Of course growing a backyard garden has its downs, such as trying to control a nasty blight that took on my tomato plants, but it also has some huge ups, namely a backyard full beautiful, organic, delicious, and FREE veggies. But along with that comes the age old question of how to use up all that produce! Of course I was happy to bestow bunches of it upon my friends and coworkers, but it still feels like I have more zucchini and tomatoes than I could ever know what to do with. I’m sure those of you with backyard gardens have felt these same woes. And so I’ve decided to bring you a series of blog posts dedicated solely to using up all of that gorgeous garden produce in true garden to table style.
Today I’m taking on one of the simplest and quickest ways to use loads of zucchini (which I have growing nearly out of control in my garden): zucchini bread. I’ll be the first to admit that this zucchini bread recipe is nothing incredibly creative; it’s just simple, down-home baking. That being said, it is still extraordinary in terms of its delicate summer flavor. But the beauty of a simple and classic summertime recipe like this one is that you don’t have to be a master baker or experienced pastry chef to make it; just follow my simple recipe and before you know it you’ll not only have a tasty desert or breakfast treat, but a wonderful use for lots of fresh produce.
Since this zucchini bread recipe is mostly simple, I’ll give you a few tips and tricks to make baking and enjoying it even easier. This recipe calls for 4 cups of shredded zucchini; that could be anything from 1-2 very small zucchinis, or if your zucchinis look anything like mine, about half of one very large one. Shredding that much zucchini on a box grater can definitely be a pain in the ass, so I’ve taken to adding large chunks of zucchini to the food processor and pulsing a few times until the consistency reaches something similar to a grated zucchini. This still needs to be drained of its water, but it will be a much more finely processed zucchini than the shreds. If you’re like me and want a little more texture in your zucchini bread, and can always dice some up with your knife to add in there as well.
My next tip will have you enjoying zucchini bread all winter long. Since this recipe yields two breads, and I only have 1 loaf pan, I added half of the batter to a 12 count muffin tin instead. It uses about the same amount of batter as the loaf pan, but the muffins bake in a lot less time, so keep your eye on them! But the beauty of baking zucchini bread in a muffin tin is that you can freeze the muffins in individual servings and enjoy this recipe for months to come! I warm my zucchini muffins up in the toaster oven, or pop them straight from the freezer into my lunch bag and by lunch time they’re the perfect temperature to eat!
My last tip is a super simple one, but I couldn’t resist sharing my favorite way to eat this zucchini bread: slice it, toast it, and right when it comes out all hot and crusty, slather it with salted butter. You’ll never want to eat it any other way! Stay tuned for lots more zucchini and garden produce recipes to come!
Classic Zucchini Bread
This simple and classic zucchini bread is a wonderful way to use up lots of fresh produce from the garden!
Author: The Two Bananas
Recipe type: Baking
Serves: 2 loaves
- 3 cups flour
- 2 teaspoons baking soda
- 1 tablespoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 tablespoon vanilla extract
- 1 cup butter melted, plus more for greasing pans
- 1¼ cup sugar
- 2 eggs, beaten
- 4 cups grated zucchini
- 1 cup chopped nuts, optional
- Preheat oven to 350 and grease two 5 x 9 inch loaf pans with butter. Place grated zucchini in colander over sink or bowl and allow excess water to drain.
- In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a separate large bowl, combine eggs, sugar, and vanilla. Whisk vigorously to combine, then add melted butter and grated zucchini and fold to combine.
- Working one third at a time, add dry ingredients to wet. Mix to combine fully before adding more dry ingredient. Fold in nuts if using.
- Pour the batter equally into two loaf pans. Bake for 45 minutes to 1 hour in oven, until toothpick or knife inserted comes out clean and top is golden brown.