How is August already here? This means that half of the summer is gone already! I don’t know if you’re happy that summer is already almost done, but I really am. I’m tired of the heat! This month, I am presenting a simple and delicious recipe featuring a delicious summer vegetable (although botanically, they’re a fruit) Zucchini. When it's so hot outside but you are still craving something sweet to munch on or as a dessert, turn on the AC and whip up this easy zucchini bread.
This recipe for sweet zucchini bread is perfect as a dessert when you want something sweet but also healthy. A slice or two can also be your breakfast as well.
This zucchini bread is sweet but not very sweet and you can see the zucchini in it. If you are looking for a recipe that hides vegetables from your kids then this is not the recipe for you, sorry!
This bread is moist and tender and has a vanilla flavor.
No need to peel the zucchini and also no need to squeeze out excess water after grating the zucchinis. The water adds to the moist texture and we want all of it.
To create this yummy zucchini bread, you only need one bowl and a tablespoon, like so many recipes on my blog. Simply mix everything and throw it in the oven.
The recipe is non-dairy and can as your weekend dessert.
The recipe yields 1 loaf
For other cake recipes, be sure to check my cakes recipe index.
Let's get started whipping up this easy zucchini bread:
Zucchini Sweet Bread
- 1½ cups grated zucchinis (I used 2 small zucchinis)
- ⅔ cup sugar
- 2 eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract or paste
- 1¼ cups all-purpose flour
- 1 tablespoon baking powder
- Heat the oven to 170°C / 350°F with the fan.
- In a bowl, grate the zucchinis.
- Add sugar, oil, vanilla, and eggs.
- Mix well.
- Add the flour and baking powder and mix to a unified batter.
- Pour to a greased loaf pan.
- Bake for 35-40 minutes.
- Cool at room temperature.
- Have a slice and enjoy!