baking · Best in summer
Classic Zucchini Bread
The most important recipe in the zucchini section because it uses the giant ones that hid under leaves. Moist, lightly spiced, keeps for days, and the most effective answer to the question of what to do with too much zucchini.
Ingredients
🌱 From Your Homestead
- zucchini (2 cups grated, about 1 large)
- eggs (2)
- raw honey (2 tbsp, optional partial swap for sugar)
🛒 From the Store
- flour (1.5 cups)
- sugar (3/4 cup)
- cinnamon (1 tsp)
- nutmeg (1/4 tsp)
- baking soda (1 tsp)
- oil (1/2 cup)
- vanilla
- walnuts (optional)
- salt
How to Make It
- Gather your ingredients: zucchini (2 cups grated, about 1 large), eggs (2), raw honey (2 tbsp, optional partial swap for sugar), flour (1.5 cups), sugar (3/4 cup), and the rest.
- Prep your homestead ingredients — wash, chop, and measure: zucchini (2 cups grated, about 1 large), eggs (2), raw honey (2 tbsp, optional partial swap for sugar).
- Squeeze the grated zucchini in a clean kitchen towel until no more water comes out. The bread has plenty of moisture from the oil and eggs — excess zucchini water makes it gummy in the middle.
- Cook for approximately 1 hr 15 min. Adjust to taste and serve 10 portions.
- Plate, enjoy, and share with your household!
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