Sometimes, there is nothing better than a slice of warm zucchini, with a bit of butter spread on it, to start your day! Paired with a cup of coffee, you have a great morning treat! It also is a great snack, after dinner treat, or something that freezes easily to pull out at a later date!
Surprisingly, my kids LOVE zucchini bread! They don’t ask why there are little bits of “green” in the bread, but they plow right through a slice or two happily!!
A few weeks ago, the zucchinis were on sale at my grocery store, so I stocked up and came home with several to make this bread! After freezing a few loaves, I kept one out for the kids after school snack and my three kiddos ate through about half the loaf in one sitting. I would call that a hit, right?!?!
Whether you save this recipe for zucchini season when you have several to use up, or you run to your store and grab a few to make this bread; I highly recommend it! Its slightly sweet, with a hint of cinnamon/nutmeg!!
- 3 cups grated zucchini (use a paper towel to absorb the liquid)
- 2/3 cup melted butter
- 1 cup sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 tsp baking soda
- Pinch of salt
- 3 cups flour
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 cup walnuts, optional (I chose not to add these bc my kids aren’t fans, but its a really tasty addition)
- In a medium bowl, combine the melted butter, sugar, eggs, and vanilla extract.
- Once combined, add in the zucchini.
- In a separate bowl, combine the baking soda, pinch of salt, flour, cinnamon, and nutmeg.
- Slowly add the dry mixture to the wet mixture and stir until just combined.
- Fold in the walnuts if using.
- Spray a loaf pan, or muffin tin if preferred, with cooking spray and fill about 2/3 full.
- Place pan (or tray) in preheated oven, 350, and bake for 20-25 minutes if making muffins, and about 45 minutes if making a large loaf (could take longer depending on oven).
- Remove from oven and allow to cool for about 2-3 minutes before removing from tray/pan.
Recipe adapted from: Simply Recipes