Zucchini Bread Experiment is a Success!
How I turned a baking mishap into an easy homemade zucchini bread recipe that tastes amazing.
Updated: Dec 8, 2023
Why Make Zucchini Bread?
Zucchini itself is a mild neutral-tasting vegetable that takes on the flavor of whatever it’s mixed with, making it an ideal addition to a bread recipe. It also adds moisture, which helps create that soft, tender crumb that everyone loves in a baked good.
Besides the taste, zucchini is packed with vitamins, minerals, and antioxidants, which means you can feel good about incorporating it into your baking. Whether you’re using homegrown zucchini from your garden (yes!) or the ones you picked up at the farmer’s market, this bread is a perfect way to reduce food waste and enjoy a wholesome treat.
I made this experimental zucchini bread the other day when I was intending to make banana bread. After mixing the primary ingredients together, I was ready to add the ripe bananas that were waiting in the fridge.
Apparently they waited a little too long because they were way past over-ripe! Yuck! After tossing them into the Lomi, my countertop composter, I glared at the mixing bowl.
I racked my brain trying to figure out what to do with the unused batter. After some silent cursing and thinking, I decided to grab a bag of frozen shredded zucchini from this summer’s surplus harvest and use that instead.
I quickly thawed the bag in a bowl of warm water and drained the liquid from the bag. After mixing the zucchini into the batter, I poured it into the bread pan and popped it in the oven.
Tips for Making Zucchini Bread
- There’s no need to peel zucchini before shredding it; the green skin adds color and nutritional value to the bread. You can use a box grater and shred the zucchini. I prefer to use my food processor with the shred blade. This Hamilton Beach food processor is a work horse in my kitchen! I love its compact size and dishwasher safe parts.
- To squeeze or not to squeeze: there are mixed opinions on this one. Too much water makes soggy bread that sinks in the middle. Too little and it’s not moist. I like to squeeze some of the excess water from the shredded zucchini, but not all of it.
- Experiment with spices like cinnamon and nutmeg.
- Add other ingredients like walnuts or raisins.
Zucchini Cake?
Voila! My experimental zucchini bread turned out beautifully! Bob served his up heated with cream cheese spread on top. I heated mine with a little butter instead.
The next day my brother and sister-in-law who were visiting us ate it cold and said it was great! Just to be clear, it does not taste like regular zucchini bread. It tastes almost like zucchini cake, if there was such a thing, but it’s denser like bread. Regardless it’s really good, and this easy zucchini bread experiment is a keeper! See full recipe here.
Homemade Zucchini Bread
Ingredients
- 1 stick butter
- 1 cup sugar
- 2 eggs
- 1.5 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups shredded zucchini
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350.
- Grease 9x5x3 inch loaf pan.
- Using hand mixer, cream butter and sugar together until light and fluffy. Add the eggs and beat well.
- Sift dry ingredients together and blend into butter mixture. Add zucchini, sour cream and vanilla. Mix well.
- Pour into prepared pan and bake 1 hour or until knife inserted in center comes out clean.
Notes
Next time you’re craving something cozy and sweet, give this easy zucchini bread recipe a try—it’s bound to become a staple in your baking rotation. Happy baking!
Need more ideas for your surplus zucchini harvest? Try making Zucchini Rounds, a perfect easy appetizer!
A kitchen garden is perfect for enjoying garden to table recipes. Read more in my post: From Garden to Table: Homemade Recipes Using Fresh Herbs, Fruits and Vegetables.
