Zucchini bread is one of my favorite recipes to bake. It’s moist, fluffy, and always leaves your house smelling so good! I love to add cinnamon, nutmeg, and cloves to the batter to give it a warm and comforting taste.
For me, zucchini bread always reminds me of my grandma. She used to make zucchini bread whenever she had extra zucchini laying around. She was the queen of finding ways to use foods before they went bad and nothing was ever wasted in her house. Ever since I moved out on my own, I’ve tried to do the same. I think of it almost like it’s a game. You have to come up with a recipe using the ingredients you have in your kitchen before they go bad. So fun!
In this recipe, grated zucchini, olive oil, and lots of cinnamon come together to make an unforgettable sweet treat. Pair a slice with a cup of coffee or tea and you’ve got yourself a nice snack 🙂
Zucchini Bread
Ingredients
- 1 1/2 cups grated zucchini
- 2 eggs
- 1/3 cup olive oil or canola oil
- 1/2 cup honey or maple syrup
- 1/2 cup milk of choice
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 tablespoon vanilla extract
- 1/2 teaspoon sea salt
- 1 3/4 cup whole wheat flour
- Optional: chocolate chips, walnuts, chopped pecans, or raisins
Directions
- Preheat oven to 350 degrees F. Grease a 9″x 5″ loaf pan to prevent the bread from sticking.
- In a large mixing bowl, combine eggs, oil, honey/maple syrup, milk, cinnamon, nutmeg, cloves, and vanilla extract. Use a whisk to mix everything until well incorporated.
- Use a paper towel to squeeze the excess water out of the grated zucchini. Add to the liquid mixture and use a big spoon to combine.
- Add the flour, salt, baking soda, and any desired add-ins (chocolate chips, nuts, etc.) to the bowl and stir until everything is just combined. Some streaks of flour left in the batter is OK.
- Pour the batter into the greased baking dish and bake for 55 to 60 minutes. Let the bread cool for at least 2 hours before using a serrated knife to cut the bread into individual slices.
- Store the bread at room temperature for 2-3 days, in the refrigerator for 5-7 days, or in the freezer for up to 3 months.