Best-Ever Zucchini Bread Recipe

It's zucchini season, and whether you're growing zucchini or have a friend who is (and friends love to share when it comes to zucchini), there's usually no shortage of this prolific squash!

Fortunately, zucchini's bland nature makes it the perfect addition to numerous recipes both sweet and savory. It's a great way to "sneak" more veggies into your family's meals. Picky kids won't even know it's in there! We love to shred it on a box grater and add it to spaghetti sauce or chili - it adds great thickness and body without being really noticeable, and it's a great way to use up extra.

Another great way to use zucchini is, of course, zucchini bread! Adding grated zucchini to quick bread makes a tender, moist loaf, and you can also bake it in muffin tins for a quick, grab-and-go breakfast.

The recipe below is adapted from our friends over at FreshOrr Family Farms (where we get most of our locally-raised meats). I've reduced the sugar and added some extra spices as I like my quick breads more spicy, but you can adjust the seasonings to your taste.

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Best-Ever Zucchini Bread

Makes 2 regular-sized loaves, or 2 dozen muffins.

Ingredients:

• 3 eggs
• 1 cup of sugar (original recipe called for 2)
• 1/2 cup Olive Oil
• 1/2 cup applesauce (I've also substituted cooked, mashed butternut squash)
• 2 cups grated zucchini
• 1/2 tsp vanilla
• 3 cups flour (I use half all-purpose and half whole wheat or spelt)
• 1 tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• 2-3 tsp cinnamon, as desired
• 1/2 tsp ground allspice or ginger (optional)
• 1/4 tsp ground nutmeg (optional)

Instructions:

1. Heat oven to 325 degrees.
2. Sift all dry ingredients (except sugar) together in a bowl.
3. In a separate large mixing bowl, beat the eggs until frothy, about 5 minutes, and then add the sugar, oil, applesauce, zucchini and vanilla.
4. Stir in the dry ingredients until mixed well.
5. Pour the batter into 2 well-greased and floured loaf pans or muffin tins.
6. Bake for 45 minutes to 1 hour.
7. Let cool on the counter, slice and enjoy! (It's great spread with butter or cream cheese.)

Tip: You can make this bread year-round with frozen zucchini. Just freeze grated zucchini in freezer bags or containers, let thaw, and drain before adding to the recipe.

Made this? Let me know how it turned out for you!

Good luck with your zucchini harvest! :-)

Rose.


Recipe Source: FreshOrrFamilyFarms.com

Image © Can Stock Photo / DreamBigPhotos