Zucchini bread is one of my favorite things to make during the summer. It is one of the few things I will use my oven for. We love it and it is a good thing.
If you garden you probably have the same problem that I often have during the summer. It is a zucchini problem. That is the problem of having a lot more zucchini than your family can actually eat.
Zucchini is one of those things that is cheap to plant and you always get more than you need.
It is a very easy and inexpensive thing to grow in your garden. If you are new to gardening zucchini is a good thing to start with.
The only problem with zucchini is squash bugs… If I could just figure out a way to keep the squash bugs off my zucchini I would be really happy. Anyone else have issues with squash bugs?
Back to the zucchini recipe.
Zucchini is nice right now, but in another few weeks my family will be begging me to stop serving zucchini. So, I have to be creative when serving it.
Zucchini bread though is a favorite in our house. My family will eat it anytime I make it. I like to make up large batches of the bread and freeze it for use later.
My family will love it when I pull out a loaf of zucchini bread in October.
If you have a lot of zucchini, stock your freezer with zucchini bread. Your family will thank you when they are enjoying zucchini bread in a few months.
I have tried several zucchini bread recipes over the years. I tried this recipe years ago and it was so good that for a long time it was the only zucchini bread recipe that I made.
There are several things that are different about this recipe that makes it so good.
First it has yogurt in it. I have found that my favorite quick breads contain either yogurt or sour cream. Yogurt and sour cream just help give it a really good texture and flavor.
The other trick that makes this recipe really good is that you drain the zucchini. Zucchini is really moist. If you are not careful the amount of liquid in zucchini will ruin a recipe. Don’t skip the draining step it really helps make the recipe better.
One more thing that I do is to grate this on the smallest size on my grater. I find that my kids like it better when the zucchini is hardly noticeable.
Can zucchini bread be made gluten free?
This works well in a gluten free version. All I do is use Bob’s Red Mill 1 to 1 gluten free flour blend and I have delicious gluten free zucchini bread.
- 2 small zucchini or 1 med to large = about 1 lb
- 1 ½ cups sugar
- 6 tablespoon butter, melted
- 2 eggs
- ¼ cup plain yogurt (I have used vanilla and it works fine)
- 1 tablespoon lemon juice
- 2 cups flour (Bob’s Red Mill 1 to 1 Gluten free flour blends works well for a gf version)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- Grease a 9×5 inch loaf pan and set aside.
- Shred zucchini and squeeze liquid out of zucchini, by squeezing it in a towel or several paper towels. Squeeze well to release most of the liquid.
- Whisk together sugar, melted butter, eggs, yogurt, and lemon juice together in a large bowl.
- Stir in flour, baking soda, baking powder, cinnamon, and salt.
- Carefully stir in zucchini.
- Place in batter in loaf pan and bake at 375 degrees for 50-55 minutes.
This bread can be made gluten free by using Bob's Red Mill 1 to 1 gluten free flour blend.
Adapted from Cook’s Illustrated
Originally published June 2009. Updated July 2019.