The perfect zucchini bread… moist, sweet, buttery, tender, and absolutely delicious. I’m using the base recipe of our ever-so-popular pumpkin bread and turning it into everyone’s summertime favorite… zucchini bread!
For those of you like me who are TOTAL slackers in the gardening department, no worries… the grocery stores are brimming with zucchini right now, so you can make this recipe too!
Last fall, I shared my favorite pumpkin bread recipe, and it went crazy on Pinterest. Like majorly CRAZY. It’s now one of the most-viewed recipes on my blog (depending on the season), and I can’t say that I’m surprised. It’s simple… it’s classic… it bakes perfectly every time… and it’s so stinkin’ delicious! I couldn’t let this summer go by without adding a new recipe to the sweet bread collection, so today I present you with my all-time favorite zucchini bread.
This recipe is a little different from others you might have tried, but trust me, it will become your favorite too. This particular sweet bread recipe uses butter (not oil), so it has a rich, buttery flavor that completely sets it apart from others. My past attempts at zucchini bread turned out dense and heavy, but thanks to a suggestion from my sister’s beau, I found the fix for that: after grating the zucchini, gather it in a clean kitchen towel and squeeze it over a sink to remove all the excess moisture. Seriously, don’t skip this step! The bread’s texture turns out soft and fluffy, the cinnamon and nutmeg are right on point, and a handful of walnuts add the perfect crunchy bite into each slice. If you’re allergic or just not a nut fan, you can of course leave them out entirely. I love ’em though!
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