When you have zucchini coming out of your ears, you are required to make zucchini bread and lots of it.

If you’re a gardener, then you know about the prolific qualities of zucchini. No matter how much you harvest from the plants they seem to just keep producing their delicious green squash. The easiest and one of the tastiest solutions, to this problem, is by making zucchini bread. 

This tasty quick bread is by using grated summer zucchini, sugar and of course ground cinnamon to help enhance the subtle flavors of this juicy green squash. The zucchini itself adds a lot of moisture to the quick bread giving it a very soft and cake like texture that’s positively scrumptious. A slice of moist zucchini bread and a cup of coffee make the most spectacular summer time breakfast. 

Simple Summer Zucchini Bread

1 ¾ cups all-purpose flour

1 tsp baking soda

1 tsp ground cinnamon

½  tsp salt

2 large eggs, at room temperature

¾ cup granulated sugar

½ cup light brown sugar

1 tsp vanilla extract 

1 cup peeled and grated zucchini

½ cup  vegetable oil

Preheat the oven to 350°F degrees. Spray a 9×5 inch loaf pan with non-stick spray. Set aside.

In a large bowl, whisk the flour, baking soda, cinnamon and salt together; put aside.

In a medium bowl, whisk the eggs, granulated sugar, brown sugar and vanilla together until combined. Whisk in zucchini and oil.  Pour dry ingredients into the wet ingredients and gently fold using a rubber spatula, making sure everything is incorporated.

Pour the batter into the prepared loaf pan. Bake for 60-65 minutes or until it’s a deep golden brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs.

Cool in the pan for 10 minutes before releasing to cool completely on a wire rack. Slice and enjoy!

Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to about 10 days.

*Notes:

If you would like a sweeter zucchini bread, feel free to add chocolate chips into the batter. It’s a simple addition but a very tasty one. 

No need to strain the liquid out of the zucchini before adding it to the batter. The juice from the squash will add more moisture to the bread making it a more tender and moist quick bread. 

If zucchini isn’t quite your thing, you can easily use pumpkin or even butternut squash instead. It will give the quick more of autumn feel but it’s still just as moist and delicious.