Summer Zucchini Bread Recipe
Updated July 26, 2020
Well, it’s August, so that must mean it’s time for this zucchini bread recipe. To me, it just wouldn’t be summer without it. My mom made it when I was a kid, and every year I bake it to much acclaim from my family. (In fact, today my kid had a friend over while I was baking. She literally asked, “What is that wonderful smell?”) We eat it warm out of the oven or spread with peanut butter for breakfast. I will probably make several batches throughout the month and will freeze some for later in the year when we desperately need a taste of summer.
Nearly every time I make this zucchini bread recipe I tinker with it a bit. Sometimes I use canola oil, sometimes olive. I might play with different flours, and I almost always trim the amount of sugar. Like most quick breads this batter also bakes up beautifully as muffins. I even included a version in the breakfast chapter of Real Baby Food as Zucchini and Carrot Donuts.
Related: Have extra bananas hanging around? Make One-Bowl Banana-Zucchini Bread.
Did I mention this recipe is also really easy? There are no special tricks here, just measuring, stirring, and summoning your will power to wait until the bread is just warm before cutting a slice.
Summer Zucchini Bread
Non-stick cooking spray
2 cups all-purpose flour
1 cup whole-wheat or whole-wheat pastry flour
1 1/2 cups sugar
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon cinnamon
3/4 teaspoon nutmeg
4 eggs
1 cup olive or canola (or another neutral) oil
1 tablespoon vanilla extract
2 cups grated zucchini (about 1 medium)
1. Preheat the oven to 350 degrees. Spray four small loaf pans (or one large or 12-18 muffin cups depending on how big you like your muffins) with non-stick cooking spray. Line with parchment paper if desired.
2. In a large bowl whisk together the flours, sugar, salt, baking powder, cinnamon, and nutmeg. In a small bowl whisk together the eggs, oil, and vanilla. Stir the wet ingredients into the dry ingredients until they’re just combined. Stir in the grated zucchini.
3. Pour the batter into the prepared pans. Bake until a toothpick inserted into the center of a muffin or loaf of bread comes out clean-ish. (Start checking at 20 minutes for muffins, 40 minutes for small loaves, and 1 hour for a large loaf. It could take up to 75-80 minutes.)
4. Cool in the pan(s) for 10 minutes before turning out an a wire rack to cool completely. To freeze, wrap tightly in aluminum foil and place in a zip-top bag.
Do you have any favorite summer recipes you make year after year? Follow me on Pinterest to see more of my favorites.
