One way a lot of people use up their garden zucchini is by making zucchini bread. I know that my children wish I would just use the zucchini to make this tasty (and, um, sweet) bread instead of actually trying to cook with it.
Over the years I have tried many different recipes like Pear Zucchini Bread, Zucchini Orange Bread, Zucchini Bread with Sour Cream, and others, only to come back to the very first recipe I made with zucchini: “Zucchini Nut Loaf” from my 1981 edition of the Better Homes and Gardens New Cookbook (not so new anymore…).
Why? Probably because of the crunchy crust and yet tender and moist inside, plus the fact that it is so simple to make requiring only one egg and 1/4 oil for each loaf. I’ve lessened the sugar over the years, too, and have not noticed a marked difference. It also bakes to perfection and never is gooey or soggy in the middle. Yes, it is my never-fail zucchini bread recipe.
I ran a search on bhg.com and couldn’t find the recipe, so I am posting it here for all who desire to find a consistently good (as in every time) loaf of zucchini bread. Oh, and the original name was Zucchini Nut Loaf. Hmm, I think I’ll stick with bread.PRINT
No Fail Zucchini Bread
- 3/4 c. sugar (I like to use 1/2 c. brown, 1/4 c. white – or all brown)
- 1 c. shredded zucchini
- 1 egg
- 1/4 c. oil (olive, coconut, or walnut oils work)
- 1/2 tsp. lemon peel (optional)
- 1-1/2 c. whole wheat pastry flour
- 1/2 tsp. ground cinnamon
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/4 tsp. baking powder
- 1/2 c. chopped nuts (totally optional, but we love it with walnuts)
- Sugar/Cinnamon mixture to dust pans (optional)
- Heat oven to 350 degrees. Butter a 8″x 4″ loaf pan and coat with a teaspoon of sugar-cinnamon; tap out any excess sugar (this makes the loaf really good – trust me).
- In a mixing bowl beat together the sugar, zucchini, and egg. Add oil and lemon peel, if using and mix well.
- Add the dry ingredients and stir.
- Fold in the nuts, if using.
- Pour batter into prepared pan and sprinkle the top with a little raw sugar for more crunch, if desired. Bake for 45-50 minutes, or until a wooden toothpick inserted near the center comes out clean.
- Cool in pan 10 minutes. Remove from pan and cool completely on a rack.
This freezes particularly well. I’ve had it up to 6 months in the freezer with good results.