Summer Harvest Zucchini Quick Bread

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This week my cell phone chirped as I sat in my office finishing up some paperwork. It was M. She called to report that we were nearly out of all-purpose flour and she wanted to make zucchini bread. A co-worker had brought in a few beautiful zucchini and laid them on the lunch table announcing she had harvested way too many zucchini and we should take whatever we might use. Naturally, I snatched up the largest I could find as I love to bake zucchini bread and freeze it through the winter months.
Reporting back to M, I asked her to look through my file of old recipes kept in the kitchen desk, to find a quick bread recipe that would use only the ingredients she had on hand. To my delight, when I returned home from work, M had made oodles of muffins and quick breads to share with the family. She had used up most of the overly ripe fruit and veggies that she found on the counter top and in the crisper drawer. M’s a resourceful child and it makes her happy to turn to baking to relax and enjoy time on her hands for the summer. It won’t be long before the school bell rings and the race begins all over again. I’m glad she has found a relaxing hobby as she follows in her mother’s footsteps.

Summer Harvest Zucchini Quick Bread

3 eggs
1 cup vegetable oil
1/2 cup sugar
1 cup packed brown sugar
2 cups grated zucchini
2 teaspoons vanilla extract
1 cup all-purpose flour
1 cup whole wheat flour
1/4 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
3 teaspoons ground cinnamon
1 cup chopped walnuts or pecans
1/4 cup wheat germ ( with extra for topping)

Preheat oven to 350 degrees and grease a (9x5x2 3/4″) loaf pan. In a large bowl, combine eggs, oil, sugars, zucchini, and vanilla. Mix well. Add flours, baking powder, soda, salt, wheat germ, and cinnamon; stir to combine. Stir in nuts. Pour batter into prepared pan. Sprinkle a teaspoon of wheat germ over the batter.
Bake for 55-60 minutes, or until a tester inserted in the center comes out clean.

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20 thoughts on “Summer Harvest Zucchini Quick Bread

    • I have a quick bread setting on my bread maker but I feel like these loaves bake up better in the convection or conventional oven. They seem to be a bit more moist and they bake up beautifully with little effort. Thank you for your comment, Helen! 🙂

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    • Yes, baking with veggies is great! I would expect that there will be lots of zucchini coming my way as the summer sun continues to fortify the garden. We will keep baking and freezing until we’ve used them up. Take care and thanks for your comment! 🙂

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    • Zucchini, carrot, and banana breads are some of my favorite quick bread flavors. The veggies and whole grains add to the moist texture and hearty flavor of the bread. Thank you so much for your valued comment!

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    • Oh my goodness, that’s exactly what I do! It’s so convenient to take a bag out of the freezer and quickly whip up a loaf or two of quick bread! Thanks for the reminder and thanks for your valued comment!

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