Zucchini Bread


This zucchini bread is one of my favorite recipes and favorite things to make in the summertime. Still light and fresh while being just sweet enough to satisfy a craving. I’ll usually eat some in the morning for breakfast or in the evening as an after-dinner treat. In order to make this, you’ll need:


2 cups grated zucchini (1 or 2 zucchini, depending on the size)

3/4 cup butter, melted

1/4 cup almond milk (or milk of your choice)

3 eggs

2  + 1/2 tsp vanilla extract

2 + 3/4 cup flour

1 + 1/3 cup sugar

1 tbsp baking powder

1 + 1/4 tsp baking soda

1 tsp salt

1 tbsp cinnamon

1/8 tsp nutmeg

1/8 tsp ground ginger

To start, grate the zucchini and squeeze out the excess moisture. Add the zucchini to a mixing bowl and combine with the melted butter, milk, vanilla, and eggs. Once the wet ingredients are throughly mixed, add in the dry ingredients until a semi-thick batter is formed. Make sure not to over-stir. Pour the batter into a well-greased bundt pan and bake at 350 degrees Fahrenheit for 45 minutes. Once the bread is removed from the oven, I like to let it sit in the pan for roughly ten minutes before flipping it over onto a wire rack to finish cooling. Let me know if you make this recipe and enjoy!