A Simple, Sweet, Healthy Zucchini Bread Recipe
Summer time is the time for zucchini bread. If you are fortunate enough to have a garden then you know that there’s nothing like going on out on a warm, summer afternoon and picking a ripe zucchini to make bread with. The dark skin warmed up by the sun’s radiant rays – held in your hands it is something precious.
This recipe is one of my childhood favorites. I swear, without this bread I’m not sure I would have survived as a child. It comes from a neighbor of my Grandmother’s in Indiana by the name of ‘Gramma Van Slooten’. For those of you that have never had real zucchini bread (no, your Starbucks version doesn’t count) – try making this at home.
This zucchini bread recipe imparts the freshness of the squash and gives a great summer-like flavor to the bread without being too sweet and sticky. It’s moist, flavorful, and packs a ton of energy into it. I would eat slices of this stuff all day long when I was a kid. And my kids do the same when I make it today!
- 2 cups shredded zucchini
- 3 eggs
- 1 cup vegetable or canola oil
- 2 tsp vanilla
- 1/4 cup molasses or sorghum
- 3 cups all-purpose flour
- 2/3 cup white sugar
- 1 cup brown sugar
- 1 tsp salt
- 1 1/2 tsps baking soda
- 1 1/2 tsps cinnamon
- 1/2 cup walnuts or pecans (optional)
- 1/2 cup raisins (optional)
- Preheat oven to 325
- Grease or butter two loaf pans
- Press shredded zucchini between layered paper towels to remove moisture
- Blend zucchini, eggs, oil, vanilla and molasses together in medium bowl
- In large bowl, mix flour, sugars, salt, baking soda and cinnamon together
- Combine wet ingredients in large bowl with dry ingredients by folding in – do not overmix
- (Optional) – add nuts and/or raisins to mixture
- Divide mixture evenly in two greased pans
- Cook for ~1 hour at 350 degrees
- Test for done-ness by inserting toothpick into center of bread
- When done, remove from oven and cool on wire rack for ~30 minutes
- Loaves should easily come out of pan by turning upside down. I usually run a butter knife around the edges to ensure the loaves come out cleanly
One trick to note is removing moisture from the zucchini before you bake with it. If you simply grate it and use it in the mix you will likely come out with a more soggy rendition. I like to put the shredded zucchini in a sieve and then press out the moisture using a few folded paper towels. The paper towels soak up some of the moisture and the rest is released through the sieve.
Zucchini bread can be eaten warm or cold. For a twist, spread some fresh cream cheese on it. It makes a terrific snack and it also freezes quite well. So make a half dozen loaves at a time if you can fit them in your freezer.
If you enjoyed this recipe then read more about food, farming and eating locally at TheHungryDogBlog.com!