If you are like me and you have a garden bursting with zucchini, you may be overwhelmed and not know what to do with all of it. While there are endless possibilities, chances are, you have a lot of other garden veggies that you are also trying to figure out what to do with! And while I love having a garden and fresh veggies, at the end of the season every year I question if it is worth all the work. And every year, I decide that yes it absolutely is! I love zucchini, but one of my favorite ways to use it up is to make this extremely easy, but super delicious zucchini bread! It is a no fail recipe that results in perfectly sweet and super moist zucchini bread every time. It can be frozen for up to 6 months if stored properly but it is also great to give to family and friends! I prefer giving most of it away, because I don’t really have the freezer space, and people are always so grateful to receive some!
Try these other great recipes while you are here!
3 Ingredient Phyllo Cups with Brie and Apple Jalapeno Jelly
How to Make The Best Zucchini Bread!
The first step in making this is to grate your zucchini. I prefer using the smaller ones because they don’t have the seeds found in the larger ones. It is also important not to drain it. This recipe calls for 3 cups.
Next you are going to put all of your dry ingredients into a large bowl, then use a whisk to sift them together. These ingredients will be posted in the recipe below.
Now you are going add in your wet ingredients and mix it up really well. The dough is going to be pretty thick, but not to worry, this is how it should be. Again, these ingredients will be in the recipe below.
After you have your wet ingredients stirred into the dry ingredients, you will add the three cups of undrained zucchini. The dough will now be a much thinner consistency, almost like pancake batter. See picture below this one.
Now you are going to pour the batter into 3 greased loaf pans. Try to get an even amount into each pan so that they cook evenly. And do not fill them too full as they will rise as they bake! Bake for about 55 minutes or until a toothpick inserted in the center comes out clean!
Lastly:
And just like that, you have the most incredibly moist, perfectly sweet zucchini bread! I let mine cool on the counter on a wire rack for at least an hour. Then I wrap it in plastic wrap and store it in the refrigerator. It is best to leave it at least overnight, but if you can’t wait that long I certainly understand that! My favorite way to enjoy it is for breakfast with a nice hot cup of coffee, while my husband prefers it as a dessert with a cold glass of milk! No matter how you like it, I hope you enjoy this particular recipe for years to come, just as we have!
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
The Best Zucchini Bread
Ingredients
- 3 Cups Shredded Zucchini Bread
- 3 Cups All Purpose Flour
- 1 Cup Sugar
- 1 Cup Brown Sugar
- 1 Tsp Nutmeg
- 1 Tbsp Cinnamon
- 1 Tsp Baking Powder
- 1 Tsp Baking Soda
- 1 Tsp Salt
- 1/2 Cup Vegetable Oil
- 1/2 Cup Applesauce
- 3 Eggs
- 1 Tsp Vanilla Extract
Instructions
- Preheat oven to 350 degrees.
- Shred 3 cups of zucchini. DO NOT DRAIN IT!
- In a large bowl, combine all of the dry ingredients and whisk them together.
- Next, add all of the wet ingredients aside from the zucchini and mix together well. The dough will be thick at this point.
- Add in the zucchini and mix until it is the consistency of pancake batter.
- Pour into 3 small greased loaf pans, make sure to divide evenly. Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Let cool on a wire rack for at least one hour.
mary ann
Hello,
Can I add chocolate chips or walnuts to this recipe?
cwilken
Hi! You sure can! About 1 cup will be enough!