Zucchini Bread
I know you have overgrown zucchini you need to use! Try this amazing recipe by Kate Mayberry.
Kate’s go-to zuc bread recipe for the win! It’s so good!
Classic zucchini bread with honey butter:
- 2 cups grated, packed zucchini, not wrung out, grated on the large holes of a box grater
- 2 large eggs
- 2/3 cup (160 ml) of a neutral oil (I use avocado oil), olive oil, or vegetable oil
- 1/4 cup apple butter or apple sauce (optional)
- 1/3 cup packed dark brown sugar
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon fine sea or table salt
- 1 & 1/4 teaspoons ground cinnamon
- 1/8 teaspoon ground or freshly grated nutmeg
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 cups flour of your choice (all-purpose, oat, gluten-free)
- 2 tablespoons raw or turbinado sugar for the top
Mix oil, eggs, sugar, apple butter and vanilla together. Add zucchini and mix. Add all of your dry ingredients and mix.
Bake in a greased loaf pan for 1 hour at 350 degrees. Let the bread cool for 1 hour because removing from pan. To be 100% sure the loaf doesn’t stick to the pan, you can line it with parchment paper and also spray that with cooking oil spray.
For the honey butter mix 3 tablespoons of butter with 1 tablespoon of honey and a pinch of salt.
