Zucchini Bread: A Celebration of Summer's Bounty

We love summer in PA, especially because the warm temperatures allow so much bounty from our gardens! We’re spending hours picking blueberries these days, but also love to check the garden boxes each day to see what’s ready 

Zucchini, with its light, subtle flavor and texture, has so many great uses, but we prefer the lightly sweetened, shredded zucchini in bread. And bonus: since it’s so healthy, it can be enjoyed for breakfast, lunch or dinner!

This is my favorite recipe, but when I’m going for extra healthy, I substitute the sugar for 1 cup of maple syrup. It’s just sweet enough and even less guilty to enjoy 

Zucchini Bread

4 eggs

1.5 c sugar (or 1 c maple syrup)

1 c vegetable or canola oil

3 c flour

2 tsp baking powder

1 tsp salt

3 tsp cinnamon

1 tsp cardamom (optional, but adds a lovely spice)

2 tsp vanilla extract

3 c grated zucchini (make sure to drain out excess water): no need to peel your zucchini

Preheat oven to 350F. Beat eggs, oil, sugar (or maple syrup). Add vanilla and mix well. In a separate bowl, combine dry ingredients. Mix dry and wet ingredients lightly until just blended.

Add zucchini and mix gently until combined.

Bake 45-55 minutes until cooked through in an 8×8 baking dish or bread pan (lightly greased/lined with parchment).

Enjoy warm or room temperature with a pat of softened butter.

Summer’s bounty, we adore you!