Over the summer when zucchini grows in abundance in our garden, we pull out all our favorite zucchini-centric recipes. Light, moist, and delicious, this irresistible sweet bread is at the top of the list!

STEP ONE – Preparations

1. Preheat the oven to 350°F.
2. Lightly spray a 9×5-inch metal bread pan with canola spray.
3. Get out a large bowl and a medium bowl.
4. Set up a cooling rack.

STEP TWO – Make the Batter

Ingredients:

6 tablespoons unsalted butter
2 teaspoons vanilla extract
2 large eggs
3 cups all-purpose flour
1 cup white sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon fine sea salt
3 cups grated and drained fresh zucchini
½ cup ground walnuts or almonds

Instructions:

1. In the large bowl, microwave the butter for 45 seconds and let cool briefly.
2. Whisk in the vanilla, then the eggs.
3. In the medium mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, and salt.
4. Add the dry to the wet ingredients with the zucchini and nuts and stir to incorporate without overmixing.

STEP THREE – Bake the Bread

1. Spoon the batter into the bread pan.
2. Sprinkle with raw sugar.
3. Bake for 1 hour or until a knife inserted into the center comes out clean.
4. Cool the bread on the cooling rack for 10 minutes.
5. Remove from the pan and cool for another 5-10 minutes.
6. Cut into 1-inch-thick slices and enjoy warm or at room temperature.

Recommended Serving Size: 1 slice

Exchanges: 2 starch, 2 fat