It is late summer and zucchini season is in full swing, meaning zucchini bread season is in full swing! A trip home to Maine and a visit to my parents meant wandering their over flowing vegetable garden. This left me with an excess of (really quite gigantic) zucchini. My Mum's Zucchini Bread recipe is to die for, not too moist and not too dry, perfectly seasoned, and so damn good. All I added was some chocolate chips! The best thing about this recipe is you can add anything. Switch it up with whole wheat flour, dried cranberries, walnuts, whatever suits you! Read on to find out how to make the Best Ever Zucchini Bread!
-3 cups flour (I used white but you can use wheat or half and half!)
-2 tsp baking soda
-2 tsp cinnamon
-1/2 tsp all spice
-1/2 tsp nutmeg
-1 1/3 cups sugar
-2 tsp vanilla
-1/2 tsp salt
-3 to 4 cups grated zucchini (the more zucchini the more dense)
-3/4 cup unsalted butter
-optional; 1 cup chocolate chips, walnuts, or cranberries
(Recipe makes; 2 loaves)
-Preheat oven to 350° F
-Butter two 5 x 9 inch loaf pans.
-Grate Zucchini and place in collander over a bowl to collect excess juice.
-Whisk together flour, baking soda, cinnamon, all spice, and nutmeg.
-In another bowl whisk together sugar, eggs, vanilla, and salt.
-Stir zucchini and melted butter into the wet ingredient bowl.
-Add the dry ingredient bowl in thirds, stirring after each addition.
-Fold in the extras.
-Divide evenly between pans.
-Bake for 50 minutes.
-Cool thoroughly and enjoy!
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