If your garden has been anything like mine, you probably have an overflow of zucchini and cucumbers (maybe of even more foods!) and today I’m going to share a delicious recipe to help with the zucchini. Hopefully in the next few days I can also share a fresh sun dill pickle recipe that I have been enjoying (but boy, do the summer days seem to fly by lately!).
I found the zucchini bread recipe in a message board on mothering.com. I love it because the only sweetener is pure maple syrup (like this also fabulous banana bread recipe) instead of processed white sugar. The woman who posted the recipe also noted that it freezes really well, which is great for making and storing it for those winter months when there’s no fresh zucchini to enjoy.
The ingredients you need for this recipe are below:
- 1 1/2 cups grated zucchini (I didn’t bother to peel mine)
- 1/2 cup maple syrup
- 1/2 cup melted butter
- 2 eggs
- 1 tsp vanilla
- 1 1/2 cups whole wheat flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup chopped nuts (I left these out this time, but would probably use walnuts if I was ever going to use any)
Preheat your oven to 350 degrees and grease a 9″ x 5″ pan. Mix together the melted butter and syrup, then stir in the vanilla, eggs, and zucchini (undrained). In a separate bowl, mix all dry ingredients and then stir into wet. Fold in nuts if desired. I baked my bread for about 55 minutes, but the original recipe said it could be 45-60.
Once finished, let cool in pan for about 10 minutes before removing. This bread was oh-so delicious fresh out of the oven and spread with butter. I hope you enjoy it if you give it a try!