Zucchini Bread with a Twist

I have a serious carb addiction.  Put a carb in front of me and then move back or things could get ugly! 😉 I hadn't made zucchini bread in a while and last week I bought some zucchinis for a chicken and rice soup recipe.  I only needed one zucchini so I had more left.  

I used some for a loaf of Chocolate Chip Zucchini Bread that I posted at LCI and the other for this Harvest Zucchini Bread.  

I never tried this recipe before so I wasn't sure if we would like it or not but thankfully we did!  It's moist and delicious with a hint of mild (think pumpkin bread) flavoring to make it perfect for dessert, breakfast {with coffee of course} or a snack.  

📖 Recipe

Zucchini Harvest Bread

Aromatic Quick Bread

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Ingredients

• 3 cups all-purpose flour
• 1 ½ cups sugar
• ½ cups firmly packed brown sugar
• 1 cup butter softened
• 3 eggs
• 1 tbsp. cinnamon
• 1 tsp. salt
• 1 tsp. baking soda
• ¼ tsp. baking powder
• ¼ tsp. nutmeg
• 1 tbsp. vanilla
• 2 medium unpeeled shredded zucchini

Instructions

• Heat oven to 350 degrees. In large mixer bowl combine all ingredients except zucchini. Beat at low speed, scraping bowl often, until well mixed (2 to 3 minutes). By hand, stir in zucchini. Spread into 2 greased 8 x 4 inch loaf pans. Bake for 50 to 65 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely; store refrigerated.

As with any of my recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.

Calories:

Author: Mary Beth

I like to make extra loaves when I make quick breads to freeze for when company comes over or when the family needs something home-baked and I don't have the time (or ingredients) to come up with something.

Even though it's not fall or the traditional harvest time if you can find zucchini at a good price this is a great recipe to try.

Linking to:  Link it or Lump it, Monday Funday