You can always tell it’s the end of the summer by the amount of zucchini bread being made or gifted. The motivation to utilize zucchini in different ways is much higher towards the beginning of the summer, and then suddenly it seems like the zucchini production has tripled and we’re all juggling zucchini.

That’s when zucchini bread comes into play. Packed with shredded zucchini, chopped walnuts, and all the right spices, zucchini bread is a delicious and quick way to use up any garden zucchini. Plus, this bread freezes well so you can enjoy zucchini the tastes of summer all year long.

3 cups zucchini, grated (skins on)
3 large eggs
1 cup sugar
1/2 cup brown sugar (compacted)
1 cup vegetable oil
1 tablespoon honey
1 tablespoon vanilla
3 cups flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
3 teaspoons cinnamon
1 cup chopped walnuts
*1 cup chocolate chips (optional)

1. Preheat oven to 350F. Grease and flour loaf pans (batter should make two 8×4 inch pans).
2. Beat the eggs and sugar together in a large bowl. Whisk in the vegetable oil, vanilla, honey, and grated zucchini.
3. Sift dry ingredients and fold in, being careful not to over-mix. Stir in chopped walnuts. Add chocolate chips if desired.
4. Pour batter into pans evenly and bake for 60 minutes, or until a toothpick inserted comes out clean.
5. Let cool (seriously—don’t be like me and impatiently eat before cooled) for at least 20 minutes in the pan, and then remove and serve.
TIP: the bread does taste better the next day. That’s why you make two loaves—one for right out of the oven and one for the following day.


*You can also make zucchini muffins! Just add the batter to greased muffin tins and fill 2/3 full. Bake for 45-60 minutes, or until toothpick inserted comes out clean. Enjoy! 


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