Sometimes I go years without making something that I love and end up completely forgetting it ever existed. That is the story of this zucchini bread. I used to make it all the time years ago. I loved it so much and made it at least every month or so. Then, years went by and I had completely forgot about zucchini bread.
We were looking to bake something earlier today and no ideas popped for something simple and quick. Until, I remembered these from years ago. I got out my little note book and there was the recipe written out from 1994. That was not yesterday. The recipe still tastes just as good as if it were invented yesterday!
I didn't add any nuts or dried fruit to this recipe, but you easily can if you prefer them.
Makes one loaf
1 1/2 Cups/200 grams of flour
2/3 Cup/130 grams of sugar
1/2 Cup/120 grams of butter
1 Teaspoon of vanilla
1 Teaspoon of baking soda
1 Teaspoon of cinnamon
Pinch of nutmeg
Pinch of salt
2 Cups/300 grams of grated zucchini
Preheat oven to 350 degrees F. Grease and line a loaf pan and set aside.
Sift together the flour, baking soda, cinnamon, nutmeg and salt. Set aside.
In the bowl of your mixer, add the butter and mix until smooth. Add in the sugar, egg and vanilla and continue to mix for another minute or so. Hand stir in your flour mixture. The mixture will be much like a cookie dough consistency. Add in the zucchini until mixed through. Pour into your prepared pan. Bake for about 45 minutes or until well risen, golden and toothpick comes out with a few crumbs.
Remove from oven and turn out on a wire rack to cool. I love it hot with butter.
Will keep for a few days in an airtight container.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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