It’s that time of year again when we’re all harvesting our gardens, scratching our heads wondering what to do with all those tomatoes and all that zucchini, wondering why we grew so much again. Am I right? Chances are most of you will make some bread with it and out of all the recipes I’ve tried, this one is my favorite. It’s basic, simple and easy – just the way I like it! You will find a printable recipe card toward the end of this post.
Prep Time: 15 min | Bake Time: 50 min | Serves 16
1 1/2 cups all-purpose flour (also good with whole wheat flour!)
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon ground nutmeg
1 egg, beaten
1 cup sugar (I use Splenda, and a little less than 1 cup)
1 cup finely shredded, unpeeled zucchini
1/4 cup cooking oil
1/2 chopped walnuts or pecans (optional)
Since I’ve been so busy this week, I do not have step by step photos for you today, but here are the directions:
Preheat oven to 350°. Grease the bottom and 1/2″ up the sides of an 8″ loaf pan, set aside.
In a medium bowl combine the flour, cinnamon, baking soda, salt, baking powder and nutmeg. Make a well in the center of the flour mixture, set aside.
In another medium bowl combine egg, sugar, zucchini and oil. Add this mixture to the flour mixture and stir until just moistened (batter should be lumpy). Fold in nuts. Spoon into pan and bake for 50 to 55 minutes or until toothpick inserted in center comes out clean.
Cool in the pan on a wire rack for about 10 minutes, remove from pan and cool completely. Wrap and store overnight before slicing.
This recipe also works for apple bread, substitute 1 1/2 cups shredded, peeled apple for the zucchini. Great for using those apples from fall apple picking! (Ill be sharing a delicious apple cake recipe soon, too).
If you still have plenty of zucchini left even after making 5 loafs of bread, try this salad for another yummy way to use it up!
You can find more easy and delicious recipes here.