Oh summertime…one of the best times of the year. Summer offers so many fun things to do and places to visit. Of course there is the pool and the park, but I also love the opportunity to visit the local farmers’ markets. We love waking up early on a Saturday or Sunday morning and finding some new treats at the farmer’s market. I love the fresh garlic, onions, fruit selections, and this summertime favorite: zucchini.
Zucchini is such a beautiful squash. I love that you can find it in abundance during the summer. There are so many ways to cook with it, too. It can be tough to choose between zucchini chips, zucchini fritters, or the classic zucchini bread.
Zucchini bread is one of those special treats I can remember my mother making when I was a kid. I loved the dark richness of the bread with the green flecks of zucchini strewn throughout. We would warm it up with a pat of butter and it was perfect!
Since the season of the zucchini is upon us, I had to make this classic zucchini bread for my family. The combination of the zucchini, butter, sugar, vanilla, nutmeg and cinnamon is divine. My family does not like nuts in their baked goods (they don’t know what they are missing), but feel free to to add a half cup of walnuts to the recipe. In my opinion, the crunchy texture of the nuts enhances the flavor. With so many options available for making zucchini bread, I love that you have decided to take the time to make this one. If you would like to make two loaves and freeze one for later, simply double the recipe. As always, please take a moment to sound off in the comments! I love hearing from you!
1 egg, beaten
1/2 cup melted butter
3/4 cup sugar
2 tsp vanilla
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp baking powder
1/2 tsp baking soda
1 cup zucchini, drained
1 1/2 cups all purpose flour
1/2 cup chopped walnuts (optional)
Preheat your oven to 350 degrees.
Grease a loaf pan with 1 tbsp butter. Set aside.
In a large mixing bowl, mix together the egg, sugar, and vanilla. Add the cinnamon, nutmeg, baking powder, and baking soda to the egg mixture. Gently mix in the zucchini. Carefully stir in the flour. Mix until combined, but do not over mix the batter. If you are using walnuts, fold them in at this time.
Pour the batter into the greased cake pan. Bake for 35-40 minutes. Allow to cool for 15 minutes and enjoy.
For best results, allow time for the bread to cool completely.