I found a stash of shredded frozen zucchini in a freezer last week so I’ve been making LOTS of zucchini bread. We have seven (7!) chest freezers and 2 fridge freezers so unearthing an unexpected trove is not all that uncommon – ha!
We all love this recipe.
It’s easy to whip up and I generally do it after dinner while we’re cleaning the kitchen so it’s ready for breakfast in the morning and afternoon snacks thereafter.
The kids love it with a tall glass of cold milk. I like to add butter – because butter (chuckle).
Go on – dig out your own stash of frozen zucchini and add a little boost of summer nutrition to your breakfast fare this week. Your family will be none the wiser (wink wink).
Hearty Zucchini Bread
Easy to put together with staple pantry ingredients, hearty and delicious for breakfast and snacks, this is my favorite way to use up my stash of shredded zucchini grown last summer and frozen to boost the nutrition of mid-winter days just like these.
Servings: 8
Ingredients
- 3 cups zucchini, shredded
- 1 1/4 cups melted butter*
- 1 1/2 cups sugar
- 4 eggs*
- 1 tsp vanilla
- 3 cups flour
- 2 tsp cinnamon*
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup walnuts, chopped (optional)
Notes
*I have a LOT of butter on hand (thank you milk cow), but you could also substitute melted coconut oil or vegetable oil.
*It’s midwinter. Below average temperatures and way above average snowfall. My chickens aren’t laying. So I’ve been substituting 1/2 cup yogourt OR applesauce for the eggs instead. The bread does finish a little more dense, but with no loss of flavor or texture.
*Feel free to get creative with the spices. I often use an apple-pie mix of spices (including ginger, nutmeg, and cloves) or a chai-spiced version (with cardamom and black pepper).
In a large mixing bowl, combine zucchini, butter (or oil), sugar, eggs (or yogourt/applesauce), and vanilla. Mix well with a fork.
In a separate bowl, combine flour, cinnamon, baking powder, baking soda, and salt.
Add the flour mixture to the zucchini mixture and mix just until combined. Gently mix in chopped nuts (if using).
Pour batter into a greased 9×13 pan.
Bake at 350° for 40-50 minutes or until a toothpick/knife inserted comes out clean.
Leave a Reply