From the Kitchen

Too much zucchini? Bake Zucchini Bread

One of my favorite things to do with zucchini is bake Zucchini Bread. My mother makes this every summer and when I started to make it, I learned that it is easy to do. My mom uses these great smaller loaf pans that are fun to bake them in. I started to make them as muffins too. I like using a muffin tin because there is more crunchy crust!

(Try our recipe for Chocolate Zucchini Bread)

When I planted my garden, I didn’t think it was a big deal to plant 3 zucchini plants. I love zucchini and I thought the more the better. Well… they grew big right away and I ended up pulling one of them to make room. The zucchini started to come slowly and I thought having 2 plants at this point was okay. But now they are growing like rabbits. They are tricky and hard to find too. I will think I have picked them all, and BAM another one is huge from out of nowhere. Next year I will listen to everyone else who has planted zucchini before and only plant one. I am having fun with it though. I am sure my neighbors will be tired of zucchini too when they get bags of them on their porches.

Zucchini Garden

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Zucchini Bread Recipe

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Zucchini Bread Recipe

Ingredients:

4 eggs
1 c. oil
2 ½ c. sugar
2 c. grated zucchini
3 tsp. vanilla
3 c. flour
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
Nuts  and Chocolate Chips – optional

Method:

Beat the eggs first until foamy. Add the oil, sugar, vanilla, and zucchini. Then add the flour, salt, soda, and cinnamon. Add the optional items if desired. Pour into greased pans and bake at 350* Bake for 2 large loaf pans – 40-45 min, 6 small loaf pans – 30-35 min, Muffin tins – 20-25 min.

Notes:

Here is a fun new twist I learned from a friend for any kind of bread or muffin. Right when the muffins or loafs come out of the oven, spread butter all over the top. Then get some cinnamon and sugar and sprinkle it on top too. When they are warm, they are a delicious treat. They are perfect for breakfast.

butter.jpg   sugar-cinnamon.jpg   twist-zucc.jpg

Another tip: shred 2 cups of zucchini at a time and place in freezer bags. Now you will have zucchini for bread anytime of the year.

shred-zucc.jpg

Zucchini Bread Recipe
Ingredients
  • 4 eggs
  • 1 c. oil
  • 2 ½ c. sugar
  • 2 c. grated zucchini
  • 3 tsp. vanilla
  • 3 c. flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • Nuts  and Chocolate Chips - optional
Instructions
  1. Beat the eggs first until foamy. Add the oil, sugar, vanilla, and zucchini. Then add the flour, salt, soda, and cinnamon. Add the optional items if desired. Pour into greased pans and bake at 350* Bake for 2 large loaf pans - 40-45 min, 6 small loaf pans - 30-35 min, Muffin tins - 20-25 min.

Have fun with your Zucchini. Hopefully it doesn’t get out of control like mine. I am needing more ideas for Zucchini. What do you make with yours?

10 comments

  1. My grandma has a delicious cream of zucchini soup. It sounds horrible, but it is amazing. The gist of it is that you saute onion, zucchini and some oil. Then cook in chicken broth. Then blend. Then add salt, pepper and some cream. (Can use carrots, too.)

  2. Zucchini! That’s what I should grow next year. I LOVE zucchini bread and those muffins look delicious! I made the same mistake you did except my err was with pumpkins & squash. The squash is slowly squashing the rest of my garden! Instead of two plants, I have six. !!! I know better for next year. Too bad we didn’t live near or we could trade veggies.

    Thanks for checking out my blog! Have a great weekend.

  3. Hi Marie – What I want to know is how do you have time for all this stuff?? I love checking your blog to see what you are up to next! Thanks for the great recipe’s and idea’s. I got hooked up off of Sarah’s site. You are having fun. – Alison Carter

  4. 2 in 1: first, I want a nice warm muffin when we get into SLC on Friday pm (I can wait until Saturday am :0)) second, plant yellow zucchini squash;they’re much easier to spot! this is actually 3 in 1: third, I
    love all your recipes that you post and I LOVE your mom’s apricot jam!

  5. I’d like to throw out a “I told you so”. I was one of those voices of reason. We now have two of the plants from Little Shop of Horrors growing in our backyard.

  6. I have this awesome chocolate zucchini cupcake recipe I need to give you. It is really good, of course because the zucchini is barely recognizable by the time it is done baking and it’s just a really good chocolate cupcake!

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