This post was originally published here on August 2, 2013. I’ve since updated the photographs and changed a few things in the ingredient list to make this bread a *tiny* bit more wholesome. I hope you try it out!
Whoa baby. It’s HOT!
Like, scorching hot.
But it’s also zucchini season. And I’m finding myself with more zucchini than I know what to do with (hence two zucchini recipes in a row!). So that means putting on my big girl pants, shutting up about the oppressive weather and turning on my oven to bake Zucchini Bread.
This Zucchini Bread is adapted from a version that my Mom and I used to bake together when I was a kid. I don’t remember where the recipe originates from. But I do remember that the resulting bread wasn’t particularly wholesome or exciting. So over the years, I’ve played with lightening it up, all while trying to make it a bit more interesting. To that end, I now include ripe mashed banana in the batter, which allows me to cut back on the vegetable oil. And I’ve reduced the amount of granulated sugar, preferring instead to add sweetness with dried fruit and chocolate. I also love playing with different mix-in’s. This combination of walnuts, dried cherries and semi-sweet chocolate chips is a particular favorite. But pretty much anything goes here, so use what you love (or whatever is in your pantry!).
At the end of the day, this Zucchini Bread is still a solid, no fuss type of recipe. And it makes two fat loaves, which means it’s perfect for sharing with a neighbor or freezing for later. You really can’t go wrong here.
In completely unrelated news, I’m off to Greece this week! I’m meeting a girlfriend in Athens and then we’ll be traveling around several of the islands. So this means that (1) I’m going to eat ALL the feta cheese and (2) the blog will be relatively quiet for a couple of weeks. Because I’m allowing myself to take a REAL vacation. Yahoo!
As the internet permits, I’ll be sharing parts on my trip over on Instagram and Facebook. So be sure to check in there if you’re interested. Love you all! And have a safe and fun 4th of July!
Cheers,
Liz
Zucchini Bread
Ingredients
Instructions
This sounds delicious, however can you suggest a way to make it with less sugar?
Hi Alisa,
I’m sure you could cut the sugar down to 1 1/2 cups total with no problems (this recipe makes two loaves so you would then have 3/4 cups sugar in each loaf instead of the original 1 cup/loaf).
Liz
Such a perfect snack!
Thanks, Gaby!
I love a good update and this one is gorgeous, Liz! Zucchini bread is such a classic and for good reason. But look at those cherries in there… and walnuts always make me happy! Have a fabulous time in Greece my dear… that is SO exciting – what a year it’s been! xo
Thanks, Traci! Always gotta have a few add-ins! I can’t wait for Greece. Still need to pack, tho! Yikes!
Zucchini bread is a variety dish. Zucchini itself is a healthy vegetable. By cutting the amount of vegetable oil and sugar you have made it more healthy. Here you have used 3eggs. Can this be replaced by any other ingredient so that it can be eaten by those who do not eat eggs. This bread can be best eaten with which dishes?
Hi Barbara, I have not tried making this recipe vegan (without eggs). I usually enjoy a slice in the morning with my coffee!