If you haven’t encountered a zucchini by now, you either a)don’t have a garden or b)don’t know anyone who has a garden.
These veggies produce prolifically. It is too easy to accumulate more than you know what to do with! Been there, done that. (In fact, still doing that.)
Somewhere, back in the day, someone had this same problem and thought, “Let’s just throw it into some bread. That will use it up!”
Thus, zucchini bread was born.
I’ve tried a few different recipes, but this has been my family’s absolute favorite. It comes from the Crystal Springs Faith Evangelical Church cookbook (gotta love those small community cookbooks!). I make it every year, and usually have loaves of it in the freezer (a reminder of just how much zucchini we planted the prior spring).
If you’ve never had zucchini bread, don’t worry. There’s nothing vegetable-y about it. It tastes like dessert. In fact, it is dessert. I don’t why they categorize these types of breads as “breakfast” anyway. 🙂 Other than the vegetables (that are masked by all the sugary goodness), there’s really nothing healthy about this.
But it’s zucchini season. So we must, must come up with every possible way to use of these green clubs of glory.
Or…I could just not plant so much next year.
- 3 eggs
- 2 cups sugar
- 1 cup oil
- 2 tsp. vanilla extract
- 3 cups flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 2 tsp. cinnamon
- 2 cups shredded zucchini
- 1 bag semi-sweet chocolate chips
- 1/2 cup chopped nuts, optional
Here’s what to do:
- Combine eggs and sugar. Beat in oil and vanilla.
- Combine dry ingredients. Gradually add into sugar mixture and mix well.
- Stir in zucchini, chocolate chips, and nuts.
- Pour into 5 greased mini loaf pans.
- Bake at 325 for 35-45 minutes, or until a toothpick comes out clean.
- Cool for 10 minutes before removing from pans to wire racks. This kid loves to help, and he loves this bread!
*You could also use regular-sized loaf pans. Just bake for about 1 hour. I prefer the mini pans because I just have better luck baking with them, and I like the size of the slices.
*I like to line the bottom of my pans with parchment paper. I find that it’s way easier to remove the loaves. I simply place the pan of top of the paper, trace the bottom, and cut it out.
*I have had the best luck using the spray version of coconut oil to grease the pans. The loaves come out without any effort.
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