There comes a point in the garden growing season that the bounty of fresh produce gets to a stage of mass production. While this doesn’t occur for every vegetable every year zucchini is usually one of the plentiful producers. That’s why it is a good idea to have many zucchini recipes on hand. A zucchini bread recipe is a must have if you grow zucchini.
One of the best things about zucchini bread is that it allows you to use zucchini that have gotten too big for much else. When zucchini is roughly 6-10 inches long it is best for grilling, roasting, and sautéeing, At this stage the skin is still tender and edible and the seeds are small or non-existent.
Once zucchini grow to over 12 inches and up to 30 inches and they are 2-3 inches around, their skin is tough and the seeds are large. These big zucchini lend themselves perfectly to being scooped out and turned into zucchini boats or shredded and used in zucchini bread, muffins, cake, and pancakes. It is a good suggestion to remove the large seeds before using the shredded zucchini in your recipe.
Another great thing about having an abundance of large zucchini is that you can save it for use later. It is one of the easiest vegetables to prep for storage; simply peel, shred, and freeze. I freeze mine in freezer bags and freeze 2 cups of shredded zucchini per bag. My zucchini bread recipe calls for 2 cups shredded, so it saves me measuring time later.
Growing up I loved my mom’s zucchini bread recipe, and it is the one I still use.
Of course we are at the stage in the garden where the zucchini harvest is plentiful and they are getting big. I decided to make up a batch of zucchini bread yesterday morning before work. The assembly time is easy and I was able to let it bake while I was getting ready for work.
The girls were awakened by the amazing smell of something baking in the oven. I let them have fresh, warm zucchini bread for breakfast. D3 has never cared for zucchini bread because of the vegetable factor. She doesn’t really like many vegetables. Yesterday she changed her mind. I also let the girls take some slices to school to eat or share.
I took the second loaf to work to share with my co-workers. They seemed to enjoy it very much; especially with a little bit of softened cream cheese spread on it. I also asked one of my co-workers ifshe would like to take the remainder of the loaf home for her husband and son. She didn’t argue a bit.
When I got home from work the loaf I had left for the family had also turned into an after sports snack for the girls. The zucchini bread gave them fuel to begin their homework and kept their hunger pangs at bay while I made dinner.
Do you have a favorite zucchini bread recipe that you use during the height of garden season? What other vegetables does your garden bless your life with? I would love to know how YOUR garden grows!
- 3 eggs
- 2 cups granulated sugar
- 1 cup vegetable oil
- 2 cups peeled (grated, zucchini squash)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 3 cups all-purpose flour
- 2 teaspoons vanilla extract
- Preheat oven to 350 degrees F.
- Grease and flour 2 bread loaf pans.
- Beat eggs until light and fluffy . Add sugar and oil and beat well.
- Stir in zucchini.
- Combine dry ingredients and cinnamon; add to egg mixture and stir until combined.
- Stir in vanilla.
- Pour ½ of batter into each of 2 prepared loaf pans.
- Bake 1 hour at 350 degrees, until a toothpick or wooden skewer inserted in the center comes out clean.
- Remove from oven and cool on a wire rack, in pan.
- Remove from pan and slice.
- Serve with softened cream cheese or butter, if desired.