This year, my garden has blessed me with an abundance of zucchini—and one of my absolute favorite ways to use it is in this homemade zucchini bread.
Moist, flavorful, and touched with just the right hint of sweetness, this recipe has been a family favorite for over 50 years.
There’s just something about the comforting taste of homemade that brings everyone back for seconds (and thirds!). It’s the perfect treat to enjoy fresh out of the oven, and it freezes beautifully too—so you can savor that just-baked goodness anytime. My zucchini bread is high protein as well.
Everyone loves it!
Ingredients
3 cups all-purpose flour ( gluten free flour works great, too!)
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon ground cinnamon or to taste (I like a lot of cinnamon:)
3 large eggs
1 stick butter
1 cup brown sugar
3 teaspoons vanilla extract
2 cups shredded zucchini
1 cup chopped walnuts
1 scoop protein powder, vanilla
1/2 cup fat free greek yogurt, vanilla
Directions
Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8×4-inch loaf pans.
Sift flour, salt, baking powder, baking soda, and cinnamon together in a large bowl.
Beat eggs, oil, sugar, and vanilla together in a separate large bowl with an electric mixer until combined; add flour mixture and beat well.
Stir in shredded zucchini and chopped walnuts until well combined.
Pour batter into the prepared pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 60 minutes. Cool in the pans on a wire rack for 20 minutes.
Run a table knife around the edges to loosen. Invert carefully onto a wire rack and let cool completely.
Enjoy!
Dr. Helene