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.
