So you got a ton of zucchini and need a clever way to use it. Instead of constantly giving it away to your coworkers, why not make it into delicious bread? This tasty zucchini bread recipe (with a gluten-free option) is the perfect way to incorporate vegetables and make it a super moist and delicious snack.
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Tasty Zucchini Bread Ingredients
- 1 ¾ cup All Purpose Flour (or use Bob’s Red Mill 1 to 1 Baking Flour for a gluten-free option)
- 1 cup granulated sugar
- ¼ tsp. Salt
- 2 eggs
- 2 zucchini grated ~1 cup (squeeze out excess liquid)
- 1 tsp. Baking powder
- 1 tsp. Baking soda
- 1 tsp. Vanilla extract
- ½ cup unsweetened applesauce
- ¼ cup honey
- 1 tsp. Ground cinnamon
- ¼ cup melted butter (salted or unsalted is fine)
Delicious Zucchini Bread Recipe
Step1: Preheat your oven to 350F. Cut off both ends of your zucchini and then cut it in half, lengthwise. Then cut each piece in half again lengthwise until you get 4 spears. Proceed to cut out the seeds at the zucchini center to get rid of any excess moisture – this is key for good a good baking experience later!
Hot Tip: Don’t throw away those cut out zucchini centers! Throw them in a ziplock bag and freeze them to use for smoothies or soups.
Step 2: With the smaller side of the grater, grate your zucchini spears. You should get a nicely sliced pile of zucchini strands. If there are some pieces that are a bit bigger than you like, just use a knife to cut down the strands.
Step 3: Take your zucchini strands and strain them in a colander. Use your hands to gently squeeze out excess liquid as you do so (you should get about 1/2 cup of liquid coming out). Keep pushing and squeezing the zucchini around until most of the liquid has been drained.
Step 4: In a large mixing bowl, combine all your flour, cinnamon, salt, baking powder and baking soda together with a whisk until it looks well mixed.
Step 5: In another large mixing bowl, combine the melted butter with sugar and mix with a hand-mixer until uniform in appearance. Then, add your eggs, applesauce (for moistness!), vanilla extract and honey for added sweetness. If you want to cut back on the sweetness, simply use less honey. Then blend and mix together with your hand-mixer for a few minutes.
Step 6: Pour your dry ingredient mix into the wet ingredient mix and proceed to mix together until well-combined. Be sure to scrape down the sides of the bowl as you do this.
Step 7: Zucchini time! Using your hand, add the zucchini into the bowl making sure to break it up and evenly distribute around the bowl. Then, stir it in using a spatula or wooden spoon. Once mixed, pour your batter into a greased 9″x5″ pan.
Step 8: Place your pan inside the oven, middle rack and let bake for about 45-55 minutes. You’ll know it’s done when you insert a toothpick in the center of the bread and comes out clean. Remove from the oven, let cool for 5 minutes, then remove from the pan onto a cooling rack to continue it’s cooldown.
Step 9: Cut up with a serrated knife and serve. Bon appetite!
