Simple Zucchini Bread
Updated: Oct 8, 2022
Have you ever had someone drop a zucchini on your front door step, knock and then run away?
It’s like Nicky Nicky Nine Doors but with squash.
I’ve had this happen more than a couple of times. I know the culprits. A friend or two have done this, but mostly it’s my dad. Okay he doesn’t run away, but he does leave random boxes of produce from his garden’s bounty on my front steps in the wee hours of the morning.
It’s usually at the mid-end of summer, when the zucchini plants have proliferated beyond the gardener’s control. And they can’t fathom the idea of eating. One. More. Zucchini.
If you’ve ever planted a zucchini plant or two, you know what I’m talking about.
As a kid I used to love making (and eating) zucchini bread with the abundance of zucchini from my dad’s ginormous garden. Today, my dad’s garden has grown to five times the size and the zucchini’s just keep on coming.
I still love making this zucchini bread. I’ve made a few adjustments, but standing in the kitchen, with the loaf-y scent filling the air, it takes me right back to my parent’s kitchen.
Simple Zucchini Loaf
Makes one loaf. Can be easily doubled to make two loaves (you'll want to do this!).
2 cups (500 mL) finely shredded zucchini 1/2 cup (125 mL) canola
1/2 cup (125 mL) sugar 2 large eggs
2 tsp (10 mL) vanilla
1 1/2 cups (375 mL) whole grain flour
¼ cup (60 mL) ground flax
1 tsp (5 mL) baking soda 1 tsp (5 mL) cinnamon
¼ tsp (2 mL) nutmeg
¼ tsp (2 ml) salt
How to Make
Preheat the oven to 350°F. Line a loaf pan (9X5X3) with parchment paper.
In a large bowl, mix the zucchini, sugar, oil, eggs and vanilla until well combined.
In a small bowl, sift together the flour, ground flax, baking soda, cinnamon, nutmeg and salt. Add the dry ingredients to the zucchini mixture and stir just until combined.
Spoon the batter into the prepared pan. Bake for about 55 minutes, until golden and a knife inserted into the center of the loaf comes clean.
Cool completely and store in an air-tight container for up to 2 days. Or wrap tightly and freeze for up to 3 months.