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.
Course Breakfast
Keyword zucchini
Prep Time 15minutes
Servings 8
Ingredients
3cupszucchini, shredded
1 1/4cupsmelted butter*
1 1/2cupssugar
4eggs*
1tspvanilla
3cupsflour
2tspcinnamon*
2tspbaking powder
1tspbaking soda
1/2tspsalt
1cupwalnuts, 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 9x13 pan.Bake at 350° for 40-50 minutes or until a toothpick/knife inserted comes out clean.