zucchini-bread
On a recent outing to our local farmer’s market I couldn’t resist buying a few extra-large zucchini from one of the venders for a $1 each. I knew when I bought them that I would be making zucchini bread with them.

Today’s recipe is made with butter and sugar. The bread is sweet and moist. I tell you these facts upfront because although I could have made these with healthier substitutes I chose not to for the sake of wanting to eat a small slice of sweet buttery zucchini bread that tasted as good as it looked.

Most days we eat pretty healthy but there are days when nothing else but a slice of sweet bread will do in the early afternoon with a cup of hot coffee. This is what I call a mom’s prerogative.

Although my kids know there is shredded zucchini baked in the bread, they don’t seem to mind one bit. In fact, if anything, they are a bit confused on how such delicious bread could also include zucchini.

This is not one of those sneaky vegetable recipes. Instead, I share with you a simple recipe that happens to include zucchini.

Next time you are at the market, pick yourself up a giant zucchini or two. After you bring it home, make yourself a cup of coffee and bake this bread. You’ll thank me for it. Enjoy!

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zucchini-bread1

Recipe: Sweet Zucchini Butter Bread

  • Prep Time: 10 min(s)
  • Cook Time: 55 minutes min(s)
  • Total Time: 65 min(s)
  • Servings: 10-12

A delicious and most zucchini bread recipe using large farmer's market zucchinis.

Ingredients

    • 1 cup butter, softened
    • 3/4 cup sugar
    • 3 eggs
    • 2 teaspoons vanilla extract
    • 1-3/4 cup all-purpose flour
    • 2 teaspoons baking powder
    • 1 teaspoon cinnamon
    • 1/2 teaspoon allspice
    • 1/4 teaspoon salt
    • 1-1/2 cups shredded zucchini

Instructions

    • Preheat the oven to 350 degrees.
    • Spray a 4x8 loaf pan generously with non-stick spray.
    • Cream the butter and sugar until fluffy in a stand mixer or with an electric hand mixer.
    • Add eggs, one at a time, beating well after each addition followed by the vanilla extract.
    • Add the flour, baking powder, cinnamon, allspice, and salt.  Continue to mix on a  slow-medium speed until well combined making sure to scrape down the bowl.
    • Add the zucchini and mix until the shreds are evenly distributed.
    • Transfer the batter to the loaf pan.
    • Bake for 30 minutes then rotate the pan 180 degrees. Bake for an additional 25-30 minutes until the center of the loaf is springy to the touch and an inserted toothpick comes out clean.
    • Allow the pan to rest 10 minutes before gently shaking the pan side to side to loosen the loaf from the pan.
    • Invert the loaf to a plate.
    • Serve warm or allow the loaf to cool.

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  • http://shopping.kitchensofindia.com/ Alankar

    Look’s interesting!

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  • disqus_hIwR61BHdz

    This recipe is nice. I made the bread last night; the results: not too sweet and very moist. I wouldn’t necessarily agree that the zucchini flavor is strong, but the bread turned out beautifully. Two things: you can alternate zucchini for any other type of vegetable (such as carrot or butternut squash)–well, I think so, because the richest flavor is butter. I thought that 2 sticks of butter too much (I watch my diet carefully), but after tasting it, 2 sticks were worth it. Excellent flavor and the best way to get the kids to eat a lot of zucchini.