Tis the season for fresh zucchini! If you have a garden, I am sure you have zucchini coming out of your ears! It’s one of those plants that either produces nothing or TONS of veggies! I love growing a lot of it because it’s so satisfying to see how quickly they go from being tiny little finger sized babies to borderline inappropriate in a matter of days! Ha! I also love being able to give some away to friends and family.
My favorite way to eat zucchini is sautéing it with a little bit of butter and garlic salt, but there’s only so much you can eat. We always end up making zucchini bread multiple times throughout the summer. For one, my boys love it, so they will eat the bread when they otherwise wouldn’t touch zucchini. It also freezes well, so I will make and freeze muffins and then we can enjoy them for quite some time.
This recipe will make enough batter for 2 loaf pans. I only have 1 loaf pan, so I always make muffins too! It’s the perfect amount of batter for 12 muffins and a good sized loaf.
To grate the zucchini, I ALWAYS use my trusty Salad Shooter! I have had a Salad Shooter in my arsenal of small kitchen appliances for as long as I can remember. I use it to shred cheese and veggies most often, but it also slices things too.
I’ve tried several recipes over the years, and ended up adapting them to fit our taste preferences. This has been our go to recipe for the past couple of summers, so I hope you enjoy it!
3-3.5 cups zucchini, freshly grated
1.5 cups brown sugar, packed
3 tsp vanilla
1 cup oil (I prefer extra light olive oil, but any vegetable oil will work)
3 cups all purpose flour
3 tsp cinnamon
1 tsp nutmeg
1 tsp salt
1 tsp baking powder
1 tsp baking soda
Preheat your oven to 350. Spray loaf pans with cooking spray and/or line the muffin tins with papers. In a large bowl, combine the brown sugar, eggs, vanilla, and oil. Mix well with an electric mixer. Add cinnamon, nutmeg, salt. Add flour 1 cup at a time, mixing well. Add baking powder and baking soda and mix to incorporate. Finally, add in the grated zucchini and stir to combine.
If you are making muffins, fill the muffin tins 2/3 full. Using a 2 tbs ice cream scoop is the perfect amount. Pour the remaining batter into the greased loaf pan.
Bake muffins 25 minutes and the loaf for 50-60 minutes. Test to ensure they are done by inserting a toothpick in the center of the loaf. If it pulls out clean, you will know it’s ready! Let them cool for 10 minutes in the pan then transfer to a cooling rack.
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