Zucchini Bread

I originally shared this recipe in 2013. It’s a family favorite snack, and sometimes breakfast, that we’ve been enjoying since I was a kid. My Great Aunt has an amazing garden that produces tons and tons of zucchini ever summer. She would make zucchini bread every year when we were kids and when I grew older I asked for the recipe to make on my own. Over the last few years, I’ve changed the recipe just a bit here and there so I thought I would revamp this post to include those changes. Enjoy!

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 tsp ground cinnamon
• 1 tsp baking soda
• 1/2 tsp salt
• 1 egg
• 1/2 c white sugar
• 1/2 c brown sugar
• 1 tsp vanilla extract
• 1/3 cup butter, melted
• 1  cup shredded, unpeeled zucchini (about 1 medium zucchini)

Directions:

Pre-heat oven to 350 degrees. Grease and flour an 8×4 inch loaf pan. You can also line your pan with parchment paper if you prefer, this is what I like to do.

In a large bowl, mix egg, sugars, vanilla and butter until well combined, then add all of your dry ingredients. The batter will be very dry.

Next, add your shredded zucchini. If your zucchini yields a bit more than 1 cup you can add up to about 1/4 cup extra but no more.

Mix for about 1-2 minutes to release the moisture from the zucchini. This will prevent your bread from being too dry.  Pour into the prepared pan, the batter will be thick.

Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes then remove from pan. Cool completely on a wire rack before slicing and serving.

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