I have a tiny backyard garden at my house, and every year I plant squash and zucchini because they’re so easy to grow. So easy, in fact, that I always end up with a huge surplus, because — wait for it — my kids don’t like squash or zucchini. Go figure. So I was over the moon when I discovered this gem of a recipe for zucchini bread in my CSA’s cookbook.

I’ve made a few tweaks over the years — cut back some sugar, added some spice — and have ended up with what really is the best zucchini bread recipe ever. And also the only way my kids will eat zucchini or squash.

My son actually said to me, “You should become a professional zucchini bread maker.” How’s that for kid-approved?

Related: 9 Starbucks copycat recipes that go great with a slice of zucchini bread.

 

The best zucchini bread recipe ever | Photo © Kate Etue for Cool Mom Eats

Step 1: Start with a zucchini the size of a small child. Ha!

 

Of course, zucchini bread is basically dessert, so it’s no wonder they like it. But it does have some hidden veggies in there, which is more than I can say for a slice of chocolate cake. So, whether you’re looking to sneak more veg into your kids’ diet or just use up those extra garden veggies, this is the zucchini bread recipe you need to keep on hand. I promise, it’s the best one you’ll ever try.

 

The best zucchini bread recipe ever | Photo © Kate Etue for Cool Mom Eats

The best zucchini bread recipe | Photo © Kate Etue for Cool Mom Eats

The best zucchini bread recipe ever | Photo © Kate Etue for Cool Mom Eats

The best zucchini bread recipe ever | Photo © Kate Etue for Cool Mom Eats

The Best Zucchini Bread Ever

Ingredients:
2 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
3 eggs
1 1/3 cup granulated sugar
2 1/3 cup grated zucchini, squeezed dry
1 cup neutral oil, such as canola or grapeseed, or olive oil, plus more for greasing pan
3 teaspoon all-natural vanilla extract
Optional: chopped walnuts, chocolate chips

Directions:
1. Preheat oven to 350° F and grease your baking pan (loaf pan, muffin tins, bunt cake pan, etc). Sift together flour, cinnamon, allspice, salt, baking powder, and baking soda into a bowl; set aside.

2. Add eggs to the bowl of a mixer fitted with a paddle attachment and beat together. Add sugar, zucchini, and oil and mix until well blended; the mixture should look white and almost frothy.

3. Add the dry ingredients to the wet and mix until well combined.

4. Add vanilla and mix for 15 more seconds. If using any optional add-in’s, mix them in now.

5. Pour batter into greased pan and bake for 45 minutes to an hour, depending on the size of your pan. When a toothpick comes out clean, it’s done!

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