This is a great summer-time treat when garden-fresh zucchini is readily available from your garden, your neighbor’s garden or the farmers market. Make it a healthier treat choice by using whole-wheat flour and walnuts to complement the nutritious zucchini! This recipe was modified, based off the zucchini bread recipe from the Better Homes and Gardens New CookBook 16th Edition on page 119.
Yield: 2 loaves
Time: 25 mins prep, 55 mins cook time
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 cups whole wheat flour
- 1 TBS baking powder
- 1 1/2 tsp ground cinnamon
- 1 tsp salt
- 2 eggs, lightly beaten
- 2 cups sugar
- 2 1/2 cups shredded (or grated), unpeeled zucchini
- 1 cup vegetable oil
- 2 tsp vanilla
- 1 cup chopped walnuts (optional)
- 1 cup chocolate chips or 2/3 cup raisins (optional)
Method
- Preheat and Prep: Preheat the oven to 350°F and grease two bread pans (8x4x2 inch).
- Mix Dry Ingredients: Add the following to a large bowl: both kinds of flour, baking powder, cinnamon and salt. Stir well and then make a well in the center of the flour mixture and set aside.
- Mix Wet Ingredients and Combine: In a medium bowl, combine the lightly beaten eggs, sugar, shredded zucchini, oil and vanilla. Then pour this zucchini mixture into the large bowl with the flour mixture. Stir the mixture with a wooden spoon until everything is just moistened. The batter will be lumpy.
- Fold and Fill: If you want to add in any walnuts, chocolate chips or raisins, fold them into the batter gently. Then spoon the batter into the prepared bread pans, so there’s about the same amount of batter in each pan.
- Bake, Cool, and Store: Bake the bread for about 55 minutes, or until a toothpick that is inserted in the middle of the loaf comes out clean. Let the bread cool in the pans on a wire rack for about 10-20 mins, then gently remove the bread from the pans with a rubber spatula. Let them continue to cool all of the way before cutting into them and serving. To store them, wrap the loaves in plastic wrap or foil.