Every year, when we start to pick zucchini out of the garden, one of the very first things that we make is our Moist and Delicious Zucchini Bread Recipe.
Everyone loves the taste of it. They love it so much that the first several loaves that we make never last more than a day.
Even those that aren’t zucchini lovers devour several pieces of this moist and delicious zucchini bread.
Although you can see tiny shreds of zucchini once you cut into the bread, you can’t taste the zucchini at all.
In fact, the taste is more like a sweet cinnamon and ginger bread.
No wonder why it is so good!
How To Shred Zucchini
In order to not have large chunks of zucchini in the bread, the zucchini must be shredded first.
However, there is no need to peel the zucchini. Just cut off the ends and shred it with the skins left on.
Simply add the grating blade and within seconds, all of the zucchini is shredded for you.
No worries about scraping your knuckles or wasting the small ends of the zucchini!
Healthy Substitute For Vegetable Oil In This Zucchini Bread Recipe
My Grandmother’s Zucchini Bread recipe called for 1 cup of vegetable oil as one of the ingredients.
She claimed that is why the zucchini bread was so moist and delicious.
However, we prefer not to use that much oil in our recipe. Instead, we substitute all-natural applesauce.
In fact, we use our own applesauce that we canned the previous year.
And although it is common practice to substitute only half of the oil with the applesauce, we often substitute it completely.
The bread stays nice and moist and slices perfectly without falling apart.
Storing Moist and Delicious Zucchini Bread
Once the zucchini bread has cooled completely, store it at room temperature in a sealed container. This will keep the bread nice and moist.
It can also be stored in the refrigerator for an extended shelf life. Simply store it in a sealed container and it will last for approximately 7-10 days.
However, our favorite way to store this delicious zucchini bread is in our freezer.
It will last for several months and is great to have on hand when unexpected guests show up or when your sweet tooth needs something to curb it’s craving.
To freeze the bread, wrap it tightly in aluminum foil and then place it in a freezer safe bag or container.
When you are ready to eat the bread, unwrap it and let it thaw completely.
It is important that you unwrap it while it is still frozen. As it begins to thaw, the bread will become super moist and will stick to the foil or plastic wrap.
We typically set it on a cooling rack or on the plate that we will be serving it from to let it thaw.
However, not only can you freeze your loaves of delicious zucchini bread, you can also freeze your zucchini so that you can make a fresh loaf any time of the year!
What To Do With An Abundance of Zucchini
If you grow your own zucchini, you might be overwhelmed with how much it produces, especially all at once.
Initially it seems like you wait and wait for the first blossom to transition into a ripened zucchini.
However, once you pick the first one, the zucchini seem to multiply and grow overnight.
Within a couple of weeks you have had your fill of zucchini and it becomes more difficult to think of other recipes.
And unfortunately, garden zucchini does not stay fresh for long.
So instead of (or in addition to) begging others to take zucchini off your hands, you can shred it and store it in the freezer.
That way, whenever the urge to make this delicious zucchini bread hits you, you already have the zucchini ready for you!
In fact, we shred them in 3 cup portions in our Food Saver bags. That way we know that 1 bag of shredded zucchini is perfect for our bread recipe.
Mary and Jim
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Grandma’s Zucchini Bread Recipe
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon of baking soda
- 1 teaspoon baking powder
- 2 teaspoons of cinnamon
- 1 teaspoon ginger
- 1 cup white sugar
- 1 cup vegetable oil or applesauce
- 1 cup packed brown sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 2-3 cups grated zucchini
Preheat oven to 325°F
In a large bowl combine, flour, salt, baking soda, baking powder, cinnamon, ginger. Whisk until combined and set aside.
In a mixing bowl (using a paddle attachment if applicable), combine white sugar and oil/applesauce – mix until creamy.
Add brown sugar, eggs, & vanilla. Mix until combined.
Slowly add the dry mixture into the wet mixture and mix until combined. * Mixture will be thick.
Grate the zucchini and fold it into the batter. * The liquid in the zucchini will make the batter thinner.
Pour batter into two greased and floured loaf pans.
Bake for 45-60 minutes or until you insert a toothpick and it comes out clean.
Recipe courtesy of Old World Garden Farms