zucchini harvest bread

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Yes, we just posted a zucchini pecan muffin recently, but have you ever tried putting a muffin in the toaster? Not so convenient right? So while the peaches are still going strong here in Provo, we like to pair a yummy bowl with a slice of toasted zucchini bread. So our favorite recipe got a make over. A popular kitchen activity over here, bringing warm fuzzy recipes back to the table!

It’s one of the EASIEST quick bread recipes you’ll find. You literally toss everything in a bowl, pop in the oven and while it bakes you get to smell all those yummy flavors in the air. It does take it’s time to bake, so don’t rush it and remove to soon. The ol’ toothpick test works well with this bread, so give it the time it needs to get baked through. The low oven temperature of 350° will help make this possible.

Once it’s baked, you’re going to want to jump right in and slice, but give it a good 15 minutes to cool a bit. It will still be plenty warm to slather some ghee on top and enjoy with a bowl of peaches!

zucchini harvest bread

  • Servings: 10-12
  • Difficulty: easy
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cinnamon, nutmeg, cloves...all the aromas of the Fall season baked up in this Paleo zucchini bread



Credit: backporchpaleo.com

Ingredients

Directions

  1. Preheat oven to 350° & prepare a standard loaf pan by coating with coconut oil and then lining the long side with parchment paper.
  2. In a medium bowl, add all ingredients except for shredded zucchini, mix with a handheld mixer until well combined.
  3. Add zucchini, and mix just until all zucchini is evenly distributed. You don’t want to over mix and break up the zucchini too much. Those flecks of green in the bread are just too pretty!
  4. Pour batter into prepared loaf pan and spread evenly with a spatula. If you want to sprinkle some additional shredded zucchini and chocolate chips (if using) on top as well as a bit of maple sugar, this would be the time to do it.
  5. Place in oven and bake for 55-65 minutes or until toothpick inserted in the middle comes out clean and top is golden brown.
  6. Remove from oven and cool for about 4 minutes and then remove from loaf pan to a cooling rack. Let it set for about 10-15 minutes before slicing. Enjoy with some ghee or butter. Our favorite way is to toast a slice and slather up!

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7 Comments

  1. Ouida Lampert

    Ever tried this with pumpkin?

  2. madeleine

    Is the 1/2 cup of butter supposed to be melted?

    • Hey there ~ nope, room temperature is wonderful here as a sub so it’s kind of like the consistency of ghee. Enjoy 😊 ~Michelle

  3. Paula Palm

    I have made this bread countless times and it’s always sliced in individual servings in my freezer. It’s one of the tastiest breads I have tried. Sometimes it can get a little soggy in the middle (humid environment?). That’s easily remedied by toasting it. Great with sunflower butter. Thanks for sharing your recipes.

    • Hi there Paula – sorry for the delay in getting back to you! We are so happy you enjoy this recipe – it’s a classic we are so happy to share! Enjoy and for sure toast that bread, it’s our favorite way to enjoy it too! You may also try reducing your oven temp just a bit and let it bake just a tad longer to see if that helps. Everyones ovens can vary just a bit. Thanks for taking the time to leave a review, we truly appreciat it! ENJOY! ~Michelle

  4. Could coconut oil or palm shortening be substituted for the butter/ghee?

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