I know what you’re thinking… “What do I do with all of this zucchini from my garden?!” Well, I’m right there with you! I have zucchini coming out of my ears right now. So what is my solution for my excessive amount of zucchini? Make zucchini bread! And I have a DE-licious zucchini bread recipe for you, plus an awesome tip to make it even BETTER.
What is that?
By the way, if you’re wondering what that white squash looking thing is in the picture above, it is a zucchini! I was just as perplexed when I first saw it growing on my zucchini plant. It turns out it is called a “white round zucchini.” It is happening naturally in my garden and it is very strange. One side of my zucchini plant is producing your standard green zucchinis and the other side is producing these other white round zucchinis. The white ones taste a little more pumpkin-like and they just look so different!
Here these beauties are. Straight from my garden. SO unique.
For this particular zucchini bread, I did use the green zucchinis.
I just LOVE zucchini bread. My mom used to make it when we were kids and I remember the sweet smell of that delicious bread wafting from the kitchen. I couldn’t wait until it cooled down to devour it with butter on top!
This zucchini bread recipe is SO YUMMY. It is moist, perfectly sweet, natural, fluffy and totally delicious. You have to try it. Even the crust is delicious…and here’s why….
The Secret Tip
I have a secret tip for the crust…well I suppose it’s not a secret and a lot of people already do it, but it adds a BIG difference to the taste of the zucchini bread. And I think it adds a more “professional baker” appearance to the bread.
So the secret is: add some sprinkled granulated white sugar to the greased pan before pouring the bread batter in, and then sprinkle sugar lightly on top of the bread batter after it is poured into the pan.
You only need about 1-2 Tablespoons of sugar for this part. If you’re thinking, “Wow, that’s too much sugar in one loaf.” I would think the same thing. And that is why I cut the sugar IN the recipe slightly so I can enjoy the crisp, sweet taste of sugar on the OUTSIDE.
I like to enjoy my zucchini bread with french press coffee and a little Magnolia Journal on the side 😉
Check out this amazing zucchini bread recipe below. It’s a great way to sneak some veggies into your kids diet too!
If you like this recipe, you should try my:
If you try this Zucchini Bread recipe, I would love to hear about it! Leave a comment and don’t forget to tag a photo #ahouseahappyhome so I can check it out. Enjoy, friends!
This zucchini bread recipe is moist, fluffy, perfectly sweet and has a light sugar crusted outside.
- 1/2 cup white sugar
- 1 cup brown sugar
- 3 eggs
- 1 cup canola oil you can substitute applesauce for ½ the oil
- 3 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 tsp nutmeg
- 3 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 cups grated zucchini
- 2 tablespoons white sugar
Grease two 8 x 4 inch bread pans or 6 mini loaf plans. Preheat oven to 325 degrees F.
Mix flour, salt, baking powder, soda, nutmeg and cinnamon together in a bowl. *Sometimes I sneak in a few teaspoons of ground flax for some added nutrition. Nobody EVER notices!*
Beat eggs, oil, vanilla, and sugar together in a large bowl.
Add dry ingredients to the egg mixture and stir until combined.
Grate zucchini. Stir into the mixture.
Lightly grease your bread pans with oil or butter and sprinkle white granulated sugar in the pan. Rotate the pan until the sugar is lightly coating all sides and bottom of the pan. Pour batter into prepared pans. Sprinkle a little more sugar on top of the batter.
Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. Mini loaf pans take about 35-40 minutes.
Cool in the pan on a rack for 20 minutes. Remove bread from the pan using a spatula if necessary, and completely cool. Enjoy!