Garden-Fresh Zucchini Bread Recipe: Get Your Vegetables Without Knowing It by Terri Kendrick

My stepmom’s neighbor gave her a bunch of home-grown vegetables, including a pile of zucchini. Unfortunately, she and my dad don’t like squash of any sort, so she shared the zucchini with me. However, the only way I’ve ever eaten zucchini is fried in cornmeal-battered medallions when I was a kid. But I didn’t intend to clog my arteries with that childhood dish.

Instead, I grated these bright-green squash and baked them up into two loaves of moist, delicious zucchini bread. I returned one of these yummy loaves to my stepmom and dad as a “thank you” for the crisper full of other garden-fresh vegetables – and as a sneaky way to get my dad to eat his veggies.

This moist zucchini bread recipe is perfect for breakfast or brunch – or even as dessert!

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Cuisine: American
Prep Time: 20 minutes
Cook Time: 45 to 50 minutes
Total Time: 65 to 70 minutes
Servings: About 16 (Makes 2 loaves)

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 tablespoon ground cinnamon
• 3 large eggs
• 2 1/4 cups granulated sugar
• 1 cup vegetable oil
• 3 teaspoons vanilla extract
• 2 cups grated zucchini (about 3 medium zucchini)
• 1 cup chopped walnuts (or your favorite nuts)

Helpful Products

• Electric Mixer
• Mixing Bowl
• Grater
• Loaf Pans

Recipe Notes

• The batter was very thick and gave my 20-year-old hand mixer a workout. I added a tiny bit more oil to loosen it up (a splash of water probably would also work).

• I used slightly less sugar, and it was still delicious.

• Serve warm with butter or cream cheese. It’s also good cold and without anything on it at all!

• The recipe recommends cooling before cutting, but I couldn’t wait and sliced off a piece in the pan. No harm, no foul!

• Freeze in gallon-sized zipper bags. For extra freshness, wrap in plastic wrap before inserting in bags.

Here’s how to make it:

1. Mix flour, salt, baking soda, baking powder and cinnamon. Beat eggs, oil, sugar and vanilla together with a mixer.
   
2. Add flour mixture and beat until combined. Stir in zucchini and walnuts, if desired.
   
3. Pour batter into two greased and floured loaf pans. Bake in a preheated 325-degree F oven for 45 to 50 minutes or until a toothpick inserted in the center of the loaves comes out clean. Cool for 20 minutes in pans before flipping the loaves out onto a wire rack.
   
   

Nutrition Facts Per Serving

Calories: 500

Total Fat: 19.5g

Saturated Fat: 3.3g

Cholesterol: 35mg

Sodium: 244mg

Total Carbohydrate: 79.9g

Dietary Fiber: 1.8g

Total Sugars: 60.4g

Protein: 5.9g

Vitamin D: 3mcg

Calcium: 37mg

Iron: 2mg

Potassium: 209mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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