Classic Zucchini bread recipe made with fresh or frozen zucchini, melted butter, and just the right amount of sugar.
I feel like a really good zucchini bread recipe is kind of hard to find. You have to get one that’s sweet but not too sweet (I think of zucchini bread as a dessert, don’t you?). It needs to bake all the way through without drying out the edges (a gloopy middle is so gross). And it needs to have just the right amount of spices to make it smell good when baking and remind you of your grandma. I’ve tried a million and one recipe for zucchini bread and this is my favorite because it’s simple, consistent, and delicious!
When zucchinis are on, they are ON, and this is such a great way to make a little treat to enjoy them. This recipe makes one loaf, but can be doubled and can be made with fresh or frozen zucchini. That means you can stash some zucchini in your freezer when they are a dime a dozen and then eat on them all winter long when they are no longer available.
How do you grate zucchini for bread?
If you are working with small zucchini, just slice off the ends and use the largest holes of your box grater to shred the zucchini – no need to peel or remove the seeds. If you are working with larger zucchini, though, the seeds start to get tough. I like to peel and remove the seeds from really large zucchini because the texture is better.
