When my boyfriend was growing up, he had a neighbor that grew zucchini. Every year he would bring over a basket of zucchini and Dan’s mom would make some zucchini bread for him in return. This recipe for zucchini bread comes from his family and has been been tested and approved through all the years. This recipe makes two larger loaves, though sometimes I opt to make half in loaf format and half in muffins, or just halve the recipe to make one loaf. Sometimes I top the bread with a sugar glaze, granola, or nuts.
Last Sunday we went to Hollins Farm to pick fruits and vegetables, including zucchini. Truthfully, I picked five small zucchini (about the size of my finger) just for their squash blossoms. After harvesting the squash blossoms, I grated the zucchini and had just enough for one loaf of bread. Waste not, want not!
Update: This bread always go so fast, so I originally published this post with Instagram photos with the promise of updated pictures and an attempt at zucchini bread with pineapple or dried fruit in it to make this bread perform double duty. I’m happy to report that I was forced to improvise this version recently when I was short a ½ cup of zucchini and 1 egg. I added in ¼ cup pineapple, ¼ pineapple juice, and a couple handfuls of dried pineapples and walnuts. The batter was looking a little thin so I added a couple spoonfuls of Crunchy Biscoff Spread before popping them into muffin liners and topping with granola, banana chips, and chia seeds to make them “healthier”. I tasted one and they were incredibly moist and delicious even two days later. This version is great, but some people hate nuts or pineapple in their baked goods, so know your audience well.
