Ordinary Life

by Kristin M. Lesney

Zucchini Bread Recipe

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It’s finally feeling like spring around here and we’re seeing more and more sunshine. We have a local bakery that makes amazing Spelt Zucchini Bread that is so moist and yummy, my kids eat it up as fast as I can slice it. I wanted to try and create my own Zucchini Bread after not being able to locate any spelt flour at my grocery store.

This recipe is rather simple and makes two loaves which is also nice.

Ingredients:

  • 2 organic eggs, beaten
  • 1 1/3 cup cane sugar sugar
  • 2 teaspoons organic vanilla
  • 3 cups grated fresh organic zucchini
  • 2/3 cup melted organic butter
  • 2 teaspoons baking soda
  • Pinch salt
  • 3 cups all-purpose organic flour
  • 1/2 teaspoon nutmeg
  • 2 teaspoons cinnamon
  • 1 cup chopped walnuts

In a large bowl, mix together the sugar, eggs, and vanilla. Mix in the grated zucchini and then the melted butter.

Sprinkle baking soda and salt over the mixture and mix in. Add the flour, a third at a time. Sprinkle in the cinnamon and nutmeg and mix. Fold in the nuts. Then split between two loaf pans and bake at 350 degrees and bake for 50 minutes.

In the end I really like how this recipe turned out. My kids love the bread and it’s really nice that you get two loaves of bread.

Zucchini Bread Recipe
Ingredients
  • 2 organic eggs, beaten
  • 1 1/3 cup cane sugar sugar
  • 2 teaspoons organic vanilla
  • 3 cups grated fresh organic zucchini
  • 2/3 cup melted organic butter
  • 2 teaspoons baking soda
  • Pinch salt
  • 3 cups all-purpose organic flour
  • 1/2 teaspoon nutmeg
  • 2 teaspoons cinnamon
  • 1 cup chopped pecans or walnuts
Instructions
  1. Preheat the oven to 350°
  2. In a large bowl, mix together the sugar, eggs, and vanilla. Mix in the grated zucchini and then the melted butter. Sprinkle baking soda and salt over the mixture and mix in. Add the flour, a third at a time. Sprinkle in the cinnamon and nutmeg and mix. Fold in the nuts.
  3. Divide the batter equally between 2 buttered loaf pans. Bake for 50 minutes
  4. Makes 2 loaves.

Thanks Simply Recipes for this recipe.

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Comments

  3. I have not made zucchini bread in probably 2 years. I forgot how good it tastes. My kids always loved it and it is a great way to get a veggie into the diet of picky eaters like my son was. My 2 kids are grown now. The first time my daughter made this for her husband, he was expecting a “bread” and told her that it was more like a cake. He loved it. Thanks for the recipe – I don’t know where mine went. I too have never heard of spelt flour before. 🙂

  4. Thanks Kristin! I have to admit, I had no idea what Spelt was so had to go google it. It looks like you eat healthy with lots of organics. I know its way better, the eggs especially taste so rich and fresh so its bound to make recipes better. I dont know if I can use all organics but will try this when our garden zuchinni is ready this year. I can just TASTE it from seeing your pictures…they are always so good, I love your photo demonstrations…so much better than just giving a recipe for us to try and follow! Appreciate that!

  5. thanks for sharing, I have been looking for a zuchini bread recipe this one looks perfect to try out

  6. This looks so good. I love zucchini bread. I have never made this before. I usually only get home made zucchini bread at Christmas when my sister makes it. I would like to try to make it though. I have some overly ripe bananas, so I think this weekend I will make some banana bread, which I love too.