Summer is just around the corner, and with it comes a rise in produce like stone fruits, berries, and squash! Whether you’re growing it in your garden or buying it from the store, zucchini is a classic summer vegetable. A unique but great way to enjoy it is in a sweet zucchini loaf. Similar in texture to banana bread, zucchini bread is a delicious, moist treat that is the perfect thing to make when you need to use up your summer produce!

*recipe makes 2 8×4 loaves*

INGREDIENTS: 

2 cups all-purpose flour

1½ cups granulated sugar

2 teaspoons baking soda

1½ tablespoons cinnamon 

1 teaspoon salt

3 large eggs

2 cups grated zucchini (about 1 large zucchini or 2 medium zucchinis)

¾ cup vegetable oil

1 tablespoon vanilla extract or vanilla paste

Optionally:

1 cup chopped walnuts

1 cup chocolate chips

DIRECTIONS:

Step 1 – Preheat oven to 350º F, grease 2 8×4 loaf pans

Step 2 – Combine dry ingredients

In a medium bowl, add flour, sugar, baking soda, cinnamon, and salt. Stir until well combined.

Step 3 – Grate the zucchini

Using a box grater, carefully grate your zucchini. Do not strain any of the liquid. (This is what keeps the bread moist!)

Step 4 – Combine wet ingredients

In the large bowl, beat your eggs. Then, add in the zucchini, oil, and vanilla. Mix well to combine.

Step 5 – Combine the wet and dry in

Pour about half of the dry mixture into the wet mixture. Stir gently until well blended, then add the rest of the dry mixture. If desired, add the walnuts and/or chocolate chips. Stir again until well incorporated *do not over mix*

Step 6 – Bake

Pour the batter evenly between the 2 loaf pans. Bake at 350ºF for 45-60 minutes. To check if it’s done, insert a toothpick or knife into the middle. If it comes out clean, your loaf is done.

Step 7 – Let cool

Let the loaves cool in their pans for 5 minutes before carefully removing them and allowing them to cool on a wire rack for 10 minutes. 

Step 8 – Enjoy!

Serve warm or cold. Enjoy it plain, or try it with butter or cream cheese!