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Zucchini Harvest Bounty Bread

If you have your own vegetable garden and end up with a surplus of zucchini—or are offered zucchini by your neighbors from their garden—make this bread! It's delicious and is a great way to get your kids to eat vegetables.

Zucchini Harvest Bounty Bread
2.3/5 rating (9 votes)

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Categories:

Tree-nut-free Summer Fall Seasonal Vegetarian Food Allergies Side Dishes School Lunches Recipes To Make With Kids Make Ahead Recipes Power Breakfasts

  • 3 cups sifted flour
  • 3/4 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 tablespoon cinnamon
  • 1 teaspoon baking soda
  • 3 eggs
  • 1 cup vegetable oil
  • 2 cups shredded zucchini (2 large zucchinis)
  • 1 tablespoon grated lemon rind
  • 2 tablespoons vanilla
  • 1 cup walnuts (optional)

    • Directions

    1. Preheat oven to 350 degrees.
    2. Wash and scrub 2 large zucchinis. Cut off each end to remove stems. Using the large side of a grater, shred each zucchini to yield 2 cups. Place aside.
    3. In a large bowl, sift together the dry ingredients and set aside.
    4. Mix eggs, oil, sugar, zucchini, lemon, and vanilla. Combine with dry ingredients and blend thoroughly. Stir in nuts (optional).
    5. Pour into 2 large bread loaf pans. Bake at 350 degrees for 50 minutes or until knife inserted in center comes out clean. Cool in pans on wire rack for 10 minutes. Remove from pans and cool thoroughly.
    6. Slice and enjoy plain or with cream cheese for a delicious, easy breakfast.

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