My Blue-Ribbon Winning Zucchini Bread Recipe

Did you know August 8 is National Sneak Some Zucchini Onto Your Neighbor’s Porch Day?

I say let the festivities begin early!!

I remember my first garden and how exciting it was discovering that first green zucchini hidden among the stems and leaves… then I found another, and another. I’ve had an overflowing basket ever since.

That same year was the first time I entered my zucchini bread into the county fair and to my surprise won first place.

I was beyond thrilled seeing my bread amongst all those more experienced women’s creations. Most of them had been baking and canning most of their lives… and from there my love of cooking and canning took off.

I don’t like to be wasteful and do my best to put what God’s given us to use or share with others (August 8th is almost here – you’ve been warned).

Because zucchini doesn’t have a very bold flavor it lends itself many uses.

Some of my zucchini-staples are:

  • Adding it to a homemade marinara sauce with fresh tomatoes, onions, garlic, and basil.

  • Using it in a vegetable soup or minestrone (stock up by freezing or canning it for an easy winter meal)

  • Mini egg-bakes or quiche (keep them handy in the freezer for a quick breakfast)

  • Or simply sautéed with onions, seasoned with salt and pepper.

Did you know…

  • Zucchini came to the US in the 1920’s with Italian immigrants.

  • Obetz, Ohio celebrates the zucchini with an annual festival. This years event is scheduled September 2-5.

  • The largest recorded zucchini is 65lbs and 69.5inches – can you imagine finding that on your porch!

As with all vegetables, they’re most nutritious when grown in season – zucchini is higher in potassium than a bananas, rich in vitamin C as well as magnesium and contains antioxidants.

If you’re lucky enough to find some zucchini on your porch or overloaded in your garden, try my Blue-Ribbon Zucchini Bread Recipe below.

Ingredients:

3 eggs

2 cups of sugar

1/2 cup Olive Oil

1/2 cup applesauce

2 cups grated zucchini

1/2 tsp vanilla

3 cups flour

1 tsp salt

1 tsp baking powder

1 tsp baking soda

2-3 tsp cinnamon

Heat oven to 325 degrees. Beat the eggs until frothy, about 5 minutes and then add the sugar, oil, applesauce, zucchini and vanilla. Stir in the remaining ingredients until mixed well. Pour the batter into 2 well greased and floured loaf pans. Bake for 45 minutes to 1 hour.

This recipe also works well for smaller loafs, muffins or using a Bundt pan.

Not only does this recipe freeze well, you can very easily grate your zucchini and freeze it in ready to go portions to easily make this recipe throughout winter!

So head out to your porch, grab your zucchini, get into your kitchen and start baking this bread!

You won’t be disappointed!

Thank you for choosing our family farm to help feed your family!

May you be surrounded by God’s love and peace,

Gina

Gina Orr1 Comment