Zucchini bread is one of my favorite things to make with the abundance of zucchini that grows in our garden.
It is a quick bread (no rising time or kneading), so it is easy to make.
I usually make more than one loaf at a time. They freeze very well, holding their shape, texture, and taste for several months.
Think ahead to a cold winter evening...
Pull out a loaf of zucchini bread from the freezer...
Just let it thaw and you've got that fabulous taste for breakfast, snack, dessert, or any time.
It has a fabulous sweet taste to it with all the added spices.
The shredded zucchini has such a vibrant color.
It keeps its beautiful coloring even after it's baked.
You can also see the walnuts in the picture above...they add a nice texture.
Sometimes I add them, sometimes I don't.
For this batch, my youngest daughter helped me keep track of the measuring - we tripled the recipe!
One for now and two for the freezer.
Zucchini Bread Recipe
1 1/2 cups all purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon ground nutmeg
1 cup sugar
1 cup finely shredded zucchini
1/4 cup cooking oil
1/4 teaspoon lemon zest
1/2 cup chopped walnuts (optional)
Preheat oven to 350 degrees.
In a large mixing bowl, combine flour, cinnamon, baking soda, salt, baking powder, and nutmeg.
In another mixing bowl combine sugar, shredded zucchini, oil, egg, and lemon zest. Mix well.
Add the dry ingredients and the wet ingredients, stirring until combined.
Fold in chopped walnuts.
Pour batter into a greased loaf pan.
Bake at 350 degrees for 1 hour. Check with toothpick to make sure it is done in the middle.
Cool slightly, then remove from loaf pan.
Enjoy it warm or cold. With spread butter or without.
This is what it looks like once you have combined the wet and dry ingredients together.
I saved you a slice. Do you want it plain or with butter?