Many summers back we hired a landscaping company to design our front gardens and cover our porch with flagstone. It was a family based business, and we really got to know the workers, as they were all extremely outgoing. My mom always provides construction workers with coffee, Gatorade, granola bars and muffins and this situation was no different. The father, an older fellow, was so appreciative of the beverages and food that he brought us a ginormous zucchini from his garden along with other home grown vegetables. I was able to make three loaves of bread just from that one zucchini. To this day, no zucchini has compared in taste or size. They always say small to medium sized zucchinis are the most firm and flavourful, so his went against all norms!
To be honest our gardens look completely different now , as my parents both have quite the green thumbs, but my zucchini recipe has stayed the same. Despite wanting to add in hints of orange or chocolate as complimenting ingredients to the spices, I never want to tamper with the recipe since it is extremely moist and flavourful. I don’t make it that often, but when I do, no crumb goes uneaten. I hope you enjoy it as much as my family does. Have you ever tried chocolate zucchini loaf? What about orange spice? Do you prefer zucchini or banana loaf? ♥ Molly
Fun Fact About Zucchini: The world’s largest zucchini on record was 69.5 inches long, and weighed 65 lbs grown by Bernard Lavery of Plymouth Devon, UK.
Zucchini Spice Loaf
Makes One 8×4 Loaf, 8-10 thick slices
- 2 cups whole wheat flour
- 1 tbsp baking powder
- 2 tsp cinnamon
- 1 tsp nutmeg
- ½ cup packed brown sugar
- ¼ cup vegetable oil
- 1 tbsp vanilla
- ½ cup milk
- ¼ cup unsweetened applesauce
- 1 egg
- 2 cups grated, unpeeled, zucchini
- Preheat over to 350°F and line a 8×4 pan with parchment paper (or grease).
- Sift flour, baking powder, cinnamon and nutmeg into a small bowl.
- In a separate bowl, beat together brown sugar and oil until creamed. Beat in vanilla, milk, applesauce and egg. Reduce speed to low and add in sifted dry ingredients beating until smooth. Stir in zucchini just until combined.
- Pour mixture into loaf pan and bake for 55 minutes or until a toothpick inserted into the centre comes out clean. The exterior of the loaf should turn golden brown. If the top is getting very dark, cover with tinfoil for protection and continue baking.
- Let cool, remove bread from pan, and serve with a side of fruit, alongside tea or with a coconut oil or butter as a spread.
I have never made zucchini bread (I love it but never made it) is it hard to grate the zucchini because that intimidates me! We always get at least one or two zucchinis that are HUGE, but you are right typically the little ones have the most flavor so I always get on my dad to pick them in time!
I actually almost whipped out my food processor because I always hurt my fingers grating, but Zucchini is so soft it took me less than 1 minute to grate an entire one! Not hard at all! Yum, I hope to have a vegetable garden in my own house when I am older!
This looks amazing! Definitely going to need to make a gluten-free version of this! I think my bread tastes change with the season. Something about zucchini bread in the summer seems right? Then banana bread through the winter…strange right?
I definitely want to try some gluten free takes on my recipes, so please let me know your substitutions. I agree with Zucchini bread being a light and fresh loaf for the summer. Did you know that Zucchinis actually have more potassium than Bananas?
I did make it I wanted to try someone else’s recipe . Well I put it on 350 I always do mine on 375 for a hour well it’s been in for a hour and still not done I turned it up to 375 I did tast it a little on one I hope once it’s done it will tase better.;((