Zucchini BreadThis post may contain affiliate links. Please see my disclosure policy for more details.
You already know that I’m a sucker for a good deal. A few days ago when I was shopping at Aldi I spotted zucchini on sale 3/$1! That’s a fabulous deal and I scooped some up. I already knew that I was going to make some yummy zucchini bread with my find!
Shredding the zucchini didn’t take long at all. I don’t know why we have it in our heads that cooking from scratch takes forever. I had this bread whipped up and in the oven in no time!
I wasn’t quite sure how much zucchini to shred for this recipe. I ended up shredding three zucchini and it was enough for two loaves of bread and 12 muffins. This bread does great in the freezer…if there’s any left!
1 cup shredded, unpeeled zucchini (about 1 – 1 1/2 zucchini)
1 cup sugar
1/4 cup cooking oil
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon (I added more for additional flavor)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
Preheat your oven to 350. Grease your loaf pan. Combine sugar, shredded zucchini, cooking oil and egg and mix well. Add dry ingredients and stir just till moistened (batter should be lumpy). Pour into your loaf pan and bake for 55-60 minutes. Cool in the pan on a wire rack for 10 minutes before removing it from the loaf pan.
This recipe makes 1 loaf of bread.
* You could also add nuts. And, instead of using loaf pans, you could cook your mixture in muffin pans.
Don’t tell the kids how yummy this bread is and you’ll be able to enjoy it all for yourself! ;o) When I told my niece/nephews it was zucchini bread they made ugly faces. Once I talked them into giving it a try they loved it!
This is a great way to get extra veggies into your kids’ diets! I can see my mom and sisters rolling their eyes now. Okay, it sounded good!
What’s your favorite zucchini recipe?