Garden

My stepmom’s neighbor gave her a bunch of home-grown vegetables, including a pile of zucchini. Unfortunately, she and my dad don’t like squash of any sort, so she shared the zucchini with me. However, the only way I’ve ever eaten zucchini is fried in cornmeal-battered medallions when I was a kid. But I didn’t intend to clog my arteries with that childhood dish.

Instead, I grated these bright-green squash and baked them up into two loaves of moist, delicious zucchini bread. I returned one of these yummy loaves to my stepmom and dad as a “thank you” for the crisper full of other garden-fresh vegetables – and as a sneaky way to get my dad to eat his veggies.

This moist zucchini bread recipe is perfect for breakfast or brunch – or even as dessert!

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Cuisine: American Prep Time: 20 minutes Cook Time: 45 to 50 minutes Total Time: 65 to 70 minutes Servings: About 16 (Makes 2 loaves)

Ingredients

Helpful Products

Recipe Notes

Here’s how to make it:

Nutrition Facts Per Serving

Calories: 500

Total Fat: 19.5g

Saturated Fat: 3.3g

Cholesterol: 35mg

Sodium: 244mg

Total Carbohydrate: 79.9g

Dietary Fiber: 1.8g

Total Sugars: 60.4g

Protein: 5.9g

Vitamin D: 3mcg

Calcium: 37mg

Iron: 2mg

Potassium: 209mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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