I planted my first vegetable garden this year. Now I’m officially one of those people you read about in cooking magazines with way too much zucchini. I think it’s fair to say that you cannot comprehend how prolific this plant is until you have one of your own. I literally can’t keep up with it; I once forgot to check it for a few days and ended up with zucchini the size of baseball bats.
I’ve made my favorite Zucchini Noodles with Pesto, a delicious zucchini frittata, and a whole lotta zucchini bread, which my kids love because it tastes absolutely nothing like zucchini. But for the teeny-tiny green flecks (which any self-respecting picky eater will spot in a heartbeat), you would never even know a vegetable is involved.
A good bit of zucchini goes in, but it sort of miraculously evaporates into the batter, and the result is a delightfully sweet quick bread that tastes more like spice cake than anything else. It’s a great way to get your kids to eat zucchini, though I’m not sure it would count as a serving of vegetables — it’s more like dessert with benefits. Enjoy!
My Recipe Videos
- 3 large eggs
- 1-3/4 cup granulated sugar
- 2 cups grated zucchini (you'll need two medium zucchinis)
- 2 sticks (1 cup) unsalted butter, melted and slightly cooled
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour, spooned into measuring cup and leveled-off
- 2-1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup chopped walnuts, lightly toasted if desired
- 1/2 cup currants or raisins (optional)
- Preheat oven to 325 degrees and set rack in middle position. Generously grease two 8 x 4-inch loaf pans.
- In a large bowl, mix eggs with sugar until combined. Add grated zucchini, melted butter and vanilla extract and stir to combine.
- In another large bowl, combine flour, cinnamon, nutmeg, baking soda, baking powder and salt. Use a whisk to mix well.
- Add dry ingredients to egg mixture and mix until just combined. Add nuts and currants (or chocolate chips if using), then divide batter into prepared pans. Bake for 60-70 minutes, or until tester comes out clean. Set pans on wire rack and let cool about 10 minutes, then turn loaves out onto rack to cool completely.
- Note: You can also add chocolate chips to this bread. I typically use between ¾ - 1 cup chocolate chips instead of nuts and currants. Whatever combination you use, just be sure total add-ins (nuts, currants, chips) do not exceed 1½ cups.
- Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.
- Per serving (16 servings)
- Serving size: 1-inch slice
- Calories: 302
- Fat: 14g
- Saturated fat: 8g
- Carbohydrates: 41g
- Sugar: 23g
- Fiber: 1g
- Protein: 4g
- Sodium: 65mg
- Cholesterol: 252mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.