Happy hump day! We are almost to the weekend. I saw that zucchini squash was on sale at the market this week so that was about all the excuse I needed to make this Zucchini Bread. It has been a little while since I have made zucchini bread and I love it so I am not sure why. It is one of those recipes that I do not think about too often unless I have an abundance of zucchini. Zucchini is one of my favorite vegetables because it has such a great taste no matter how it is prepared, and it is good for you. So today I am celebrating hump day by sharing my Classic Zucchini Bread Recipe.
This bread is very tasty on its own and does not need any kind of frosting or icing. You will not need to add any topping as it is moist and buttery. Just the kind of thing that makes hump day a little bit better!
Classic Zucchini Bread Recipe
1 1/2 cups flour
3/4 cups sugar
1 1/4 cups fresh zucchini squash, washed and grated
1/3 cup butter, melted
1 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Pre-heat oven to 350°. Grease loaf baking pan with butter or oil. In a mixing bowl, blend together dry ingredients, butter, and eggs.
Add the shredded zucchini to the dry ingredients.
Pour into loaf pan. Bake 35-40 minutes until toothpick comes out clean.
Makes one delicious loaf. Let cool a little bit before slicing. This recipe may also be used to make muffins.
The bread is also great for lunch boxes and after-school or after-work snacks.
If you love zucchini, I have another really simple and tasty zucchini recipe (just click on the photo):