A couple of years ago our local CSA (Community Supported Agriculture) sent out an email recapping the feedback they’d received from members. The CSA apologized for sending so much zucchini and said they would send less in the coming season. My sister and I were floored. Two or three zucchini a week wasn’t very much, first of all, and second of all, there can never be too much zucchini! Beets, on the other hand …
One of my family’s favorite uses for zucchini is this Zucchini Bread recipe from our dear friend and neighbor, Renee. When our oldest kids were small, Renee would often bring her zucchini bread into the backyard for snack time. We could almost track the growth of all the neighborhood children by zucchini bread consumption: first a few slices, then half a loaf, suddenly a whole loaf was disappearing at a time. These days I think we’d need to make a double batch, which would be four loaves of bread!
I have tried other zucchini bread recipes over the years, but this one is my favorite. It’s very tender and mildly spiced. I did add some wheat flour for nutrients and increased the salt to balance the sweetness. I also recommend shredding the zucchini in a food processor to release more moisture and to hide it better from kids. You can also freeze the shredded zucchini in measured amounts to save for later.
Special Diet Notes: Best Zucchini Bread
By ingredients, this recipe is dairy-free / non-dairy, optionally nut-free, peanut-free, soy-free, and vegetarian.
- 2 cups sugar
- 1 cup non-GMO canola oil or your favorite baking oil
- 3 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1½ cups whole wheat flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 cups shredded zucchini
- 1 to 2 cups raisins, chopped nuts, or dairy-free chocolate chips (optional)
- Preheat your oven to 350ºF.
- In a large bowl, whisk together the sugar, oil, eggs, and vanilla.
- In another large bowl, whisk together the flours, baking soda, salt, cinnamon, and nutmeg.
- Add the dry ingredients to the wet mixture and stir to combine. The dough will be very stiff.
- Stir in the zucchini and any optional ingredients, if using, until combined.
- Divide the batter evenly between two 8x4-inch loaf pans.
- Bake for 1 hour or until a toothpick inserted into the center of a loaf comes out clean.
- Let the loaves cool in the pans for a few minutes, then remove them to a baking rack to cool completely.
- Store the loves in an airtight container for up to 2 days. I am told this bread freezes well, but it has never made it to the freezer in our house!
Key Pantry Supplies: Best Zucchini Bread
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