Zucchini Bread

This is not something that I grew up eating, but it's become a tradition in the summer since I tend to grow monstrous sized zucchini in the garden. Really I just forget to pick them earlier, but I like to think I just planted the dino-era variety.

This bread, just like a lot of the things I like to make, is pretty versatile ... which is a good thing since baking makes my palms all sweaty. You like chocolate? Throw some in. Dried fruit? Do it. I like almonds, so I'm going to go that route.  

I like to leave some butter at room temperature to spread all over a piece of this bread. Honey is another good choice if you'd like to go on the sweeter side. All  ways are yummy and a great way to toast the last days of summer ... cause you can toast this too and it would be freaking delicious. You're welcome. 


Zucchini Bread - Makes 1 - 4x8 loaf
Lovingly adapted from Emma Christensen at The Kitchn

2 cups shredded zucchini
1 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 large eggs
¾ cup brown sugar
1/2 cup olive oil
1 Tablespoon vanilla extract
1/2 cup sliced almonds


  1. Shred the zucchini with the skin on. Blot with a paper towel to get the excess moisture off.
  2. Combine all of the dry ingredients in a bowl and throughouly mix. Combine all of the wet ingredient in a different bowl and whisk.
  3. Add the zucchini into the dry ingredients bowl, then add the wet ingredients on top and thoroughly mix until everything is incorporated. Your dough will be wet.
  4. Put into a 4x8 loaf pan and bake in a 350°F oven for about 40 minutes. After it’s done baking, let it cool for about 15 minutes. Serve with butter or honey.