Zucchini Bread

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Zucchini. We all know it. You either love it or hate it. We all know just how prolific it is too. My neighbor plants many zucchini each year. We had a good laugh when I told him I only planted one plant compared to his five. Everyone always ends up with too many zucchini either by growing it or from someone gifting it. Which is why I think it’s important to share zucchini recipes like the pineapple zucchini and, now, this zucchini bread. 

Low Sugar Warning

A fair warning here, this recipe is low sugar. There are a lot of zucchini bread recipes out there to choose from. If you want a really sweet bread this is not the one for you. 

However, you can adapt the recipe if you want. Add another cup of sugar if you want something sweeter. Or, get even more creative and add an additional ½ cup of honey.

 We just prefer less sugar around here which is why there’s only a cup. I want this to be more of a hearty bread to make it a decent snack. We slather it with a bunch of butter for some healthy fats too. This butter from Azure is our personal favorite!

Ingredients

• 1 1/2 cup melted butter (or oil)
• 1 1/2 cup sugar
• 3 eggs 
• 4 tsp vanilla 
• 3.5 cups grated zucchini
• 4.5 cups flour
• 2 tsp salt
• 2 tsp baking soda
• 1/2 tsp baking powder
• 2 tsp cinnamon
• Dash of nutmeg
• 1.5 cup chopped walnuts (optional)

Directions for Zucchini Bread

Mix butter, sugar, eggs, vanilla, and zucchini. In another bowl mix the rest of the ingredients. Slowly combine the two together to form a thick batter. Pour into two greased loaf pans. I prefer silicone, glass, or cast iron pans. Still looking to thrift a couple more!

Bake at 350 for one hour.

Tips & Tricks

Use this cast iron pan to create a thick loaf of bread. I only have one of them for now and my Wilton pan made a shorter loaf but it’s still just as good. 

This recipe is also good for muffins! Don’t use paper cups though, they will stick really bad. You can grease your muffin pans or use silicone muffin cups. The silicone muffin cups are so awesome and I highly recommend them. 

Lastly, a manual grater will work for zucchini but a food processor is much quicker. Just make sure you don’t blend it down into a pulp. That makes the batter more runny and you won’t get as good of a rise out of it. 

In Summary: Zucchini Bread

Keep this recipe in your back pocket for when next August rolls around. The joke is that if you leave your windows down you’ll end up with zucchini in your car. You’ll want to make sure that you have something to do with them! We also love to grill them up with yellow summer squash, butter, and onion soup mix. Yum! I’m also hoping to try out some imitation pie filling with it next year too! 

What’s your favorite way to use up all that zucchini?

Zucchini Bread

A low sugar version of zucchini bread.

Print Recipe Pin Recipe

Course Snack

Cuisine American

Ingredients

  

• 1 1/2 cup melted butter or oil
• 1 1/2 cup sugar
• 3 eggs
• 4 tsp vanilla
• 3.5 cups grated zucchini
• 4.5 cups flour
• 2 tsp salt
• 2 tsp baking soda
• 1/2 tsp baking powder
• 2 tsp cinnamon
• dash of cinnamon
• 1.5 cup walnuts optional

Instructions

 

• Mix butter, sugar, eggs, vanilla, and zucchini.
• In another bowl mix the rest of the ingredients.
• Slowly combine the two together to form a thick batter.
• Pour into two greased loaf pans.
• Bake at 350 for one hour.

Keyword Bread, zucchini