Zucchini bread is a delightful way to make use of the abundance of zucchini that often comes from summer gardens. It’s a recipe that has been passed down through generations in many families, including mine. This moist, dense, and slightly crumbly bread is perfect for breakfast, a snack, or even dessert. It’s a wonderful way to sneak some veggies into your family’s diet, and it’s a hit with both kids and adults alike.
Zucchini bread pairs beautifully with a dollop of cream cheese or a smear of butter. For a hearty breakfast, serve it alongside a fresh fruit salad or a bowl of yogurt. If you’re enjoying it as a dessert, a scoop of vanilla ice cream or a drizzle of honey can make it even more special.
Zucchini Bread
Servings: 8-10 slices
Ingredients
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups grated zucchini
1/2 cup chopped walnuts or pecans (optional)
Directions
