Zucchini Bread Recipe

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Zucchini Bread

Zucchini Bread Recipe

We definitely have an overload of Zucchini this time of year!  My Neighbors have a ton growing and are always sharing with me! We have plenty of ways to prepare zucchini on LRWC if you are in overload.  Here are some of the recipes we have posted over the years.

 

Earlier in the week, when I took a look at all of our zucchini recipes, I noticed something missing, so today we have a recipe for Zucchini Bread.  A hint for making this recipe, use smaller zucchini since it is younger and their skins are tender.

Let us know your favorite way to make zucchini and if you have any recipes you would like to share with us.

Zucchini Bread

Ingredients:

  • 1 1/2 cups flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg (omit if you are not a fan)
  • 1 beaten egg
  • 1 cup sugar
  • 1 cup finely shredded, unpeeled zucchini
  • 1/4 cup cooking oil
  • 1/4 teaspoon finely shredded lemon peel
  • 1/2 cup chopped walnuts or pecans

Directions:

1. Preheat oven to 350. Grease bottom and sides of an 8 x 4″ loaf pan, set aside.

2. In medium mixing bowl combine flour, cinnamon, baking soda, baking powder, salt and nutmeg. Make a well in center of dry mixture and set aside.

3. In another medium mixing bowl combine eggs, sugar, zucchini, oil and lemon peel. Add zucchini mixture all at once to dry mixture. Stir until moistened – batter will be lumpy – do not over mix. Fold in nuts.

4. Spoon batter into prepared pan. Bake 55 to 60 minutes or until cake tester comes out clean. Cool in pan on wire rack for 10 minutes, remove from pan. Cool completely on wire rack.

Makes 1 loaf

Enjoy!!

Printable Recipe:

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Zucchini Bread