I really like hot breakfast — oatmeal, muffins, scones. However, a lot of the usual breakfast choices seem to rely on bananas for moisture and sweetness. I grew up with banana bread, sure, but since I’m not a really big fan of bananas, I was just as happy when my mom acquired a recipe for zucchini bread.
What you have to understand about the agricultural belt (and I’m including Maine in that; have you SEEN how green it is there??), is that zucchini is the beloved scourge of summer. Those plants are prolific! The joke in Maine (where no one locks their doors) is that you lock your door in the summer so no one puts zucchini in your house or car. 🙂 I’ve seen zucchini fritters, zucchini patties, zucchini bakes, zucchini cake, zucchini pizza, and of course, my favorite, zucchini bread.
This bread is moist and has a good hint of spice. It bakes up nicely with no fuss, and is best (in my opinion) hot with butter. It doesn’t use a ton of zucchini, so if you (like me) live someplace where roving zucchini bandits aren’t trying to leave their produce in your car, you can just pick up a few at the grocery store without breaking the bank. I haven’t tried it as a muffin, but that’s definitely in the future!
- 2/3 cup coconut oil or shortening
- 1 1/3 cup sugar
- 4 eggs
- 3 cups shredded zucchini
- 2/3 cup water or milk
- 3 1/3 cup flour
- 2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1 tsp cloves
- 2 tsp vanilla
- 2/3 cup nuts and/or raisins (optional)
- Preheat oven to 350 F. Grease 2 loaf pans. Cream coconut oil and sugar together, and beat in eggs. Mix dry ingredients together in a separate bowl. Mix zucchini and water in with the egg mixture, then add dry ingredients. Stir in nuts or raisins, if using. Divide between loaf pans and bake for 1 hour or until tester comes out clean. Remove from pans, let cool somewhat, and slice. 🙂
- This should also work with yellow squash, or even butternut or acorn, if you shred it. Let me know if you try that!