Zucchini bread is just as loved as banana bread, despite having anti-vegetable children. The beauty of grated zucchini is not only does it make an extremely moist loaf, but also blends right into the bread without feeling like there is any vegetable present.
Zucchini is a very versatile vegetable and works great with sweet and savory foods. The same is true with loaf bread recipes like banana, zucchini and other flavors. They can be eaten for breakfast, a snack or dessert.
– all-purpose flour
– ground cinnamon
– baking soda
– baking powder
– All Spice
– unsalted softened butter
– vanilla extract
– medium-sized zucchinis
– 1 cup chopped walnuts
When you shred your zucchini give it a squeeze to get rid of some moisture, if you don’t do this your bread will come out very soggy, and not rise well.
Leave the skin on the zucchinis, there is no need to peel it. When you grate the zucchini it will blend into the loaf so peeling is just extra work that you don’t need to do.
Try Different Add-ins
Zucchini bread is also as customizable as a banana bread recipe. There is always room for add-ins like chocolate chips, cranberries, raisins and more. If you do decide to add in more sweetness with chocolate chips, reduce the sugar by 1/2 cup.
This recipe makes two zucchini loaves. One loaf can easily be sliced and stored in the freezer safely for up to a few months.