Best Ever Zucchini Bread

Photo Credit: Butter With A Side of Bread

This soft, moist and sweet zucchini bread recipe will be the perfect way of using up an abundance of garden zucchini. This loaf combines freshly grated zucchini with the sweet flavours of brown sugar, vanilla and cinnamon, making this an addictive loaf to enjoy with slathers of butter. Jessica, the author of the Butter With A Side Of Bread recipe blog, came up with this best ever zucchini bread recipe to use up her copious crop of zucchini. Her recipe makes two loaves, which is wonderful because it will get devoured quickly. This zucchini bread recipe uses only two cups of grated zucchini, which doesn’t seem like a lot if you are trying to use up plenty of fresh zucchini, but rest assured the loaves freeze very well. They are incredibly moist after freezing, so batch up the recipe like crazy.

Whenever you are looking for easy zucchini recipes, it is easy to go for the mainstay of stir-fries to use them up, but there are so many uses. Zucchini has recently become the subject of low-carb recipes like lasagna or spaghetti, by acting as the noodles. They also make a flavourful fritter of baked fry in the oven. This zucchini bread is among the best uses for zucchini because it will help you use up plenty of your crop and will keep well in a freezer over the winter. This bread includes the additions of fragrant spices like cinnamon and nutmeg, which help to make it addictive and delicious. Don’t just use zucchini in this flavourful loaf, though; if you grow patty pan squash or summer squash, those should work equally well.

Although quick and easy zucchini recipes are just what they say they are, sometimes you have to spend a little extra time ensuring the zucchini is treated properly before using in your recipe. Zucchini is a notoriously wet vegetable, which can often turn the results of a dish into a disaster. The secret to getting rid of a lot of the moisture from the zucchini before using in savoury recipes, would be to salt it and place it in a colander over a bowl for a few minutes. The salt helps extract the water and leaves the zucchini with a firm texture that won’t make your dishes too wet. Salting isn’t necessarily appropriate here in sweet dishes though, since you don’t want to incorporate additional salt into your dessert recipes. Instead, simply grate the zucchini and put it in a colander to drain. You can place the zucchini in a clean dish towel and squeeze the excess water out of it too.

Since this is such a moist loaf of bread, it needs a little crunch for contrast. Jessica chose to incorporate walnuts into her zucchini bread recipe because they are so flavourful and healthy. If desired, though, you can substitute with pecans and not forego any of the health properties of walnuts. Other ingredients, like raisins, chocolate chips, almonds or dried cranberries are excellent additions to this loaf as well. When it comes to easy desserts like this one, you should be able to use whatever you have in your pantry to significantly delicious results. Even if you don’t grow zucchini in a garden, you can use ones bought from your local grocery store or farmer’s market in this zucchini bread recipe. In the fall, you could even use this loaf as a base for a grated apple rather than zucchini. Either way, this loaf is sure to be a moist and enjoyable bread to have with a cup of coffee or tea. Thank you to Jessica, the author of the Bread With A Side Of Butter recipe blog, for sharing her best ever zucchini bread recipe with us.

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