October 2019

Zucchini bread recipe

Zucchini bread recipe

I still remember the first time I encountered zucchini bread as a teenager. I had a hard time getting my mind around the concept. At the time, zucchini was something my mom made me eat, and not anything you would bake into something sweet.

Fortunately, the pathway into my naturally resistant-to-new-foods teenage mind had already been cut with carrot cake. Heck, if you could get something that good out of carrots, why not zucchini?

After one bite, I was sold forever. Grated zucchini, mixed into the batter, brings moisture and tender texture to what is essentially a spice cake.

No need for a mixer!

This is a favorite, true and tried zucchini bread recipe. It couldn’t be easier you don’t need a mixer!

It’s basically our zucchini muffin recipe in a bread form. It’s a standard quick bread recipe that starts with grated zucchini, about 3 to 4 cups of it. It is pretty forgiving. If you use 4 cups, it will result in a more moist and dense bread.

How to Prepare the Zucchini for Zucchini Bread

Grate the zucchini on a standard box grater. No need to peel!

After grating, place the grated zucchini in a sieve over a bowl to drain any excess moisture while you prep the other ingredients.

Note that different zucchini can really vary in their moisture content, depending on if they were garden picked in season or store-bought off season.

A tip I learned from my grandmother is if I grate zucchini and it is on the dry side, to sprinkle water over it, and then let in drain in a sieve.

What Can I Add to Zucchini Bread?

Walnuts and pecans are especially good in zucchini bread, and so is dried fruit. You can also add shredded coconut, a handful of mini chocolate chips, even though i like raisins or dried cranberries. A bit of orange zest would work too. Alternatively, grated apples or carrots.

By the way, I used to also show a second recipe on this page for a version with crushed pineapple. You can now find that recipe here: Zucchini Bread with Pineapple.

How to Store and Keep Zucchini Bread

This bread will keep at room temperature in an airtight container or wrapped in plastic wrap for several days. If you would like to freeze it, wrap it in aluminum foil and place it in a ziptop freezer bag, pressing out as much air as possible. If you eat it within 3 months,

Frozen zucchini bread will taste best. Thaw it on the countertop, still wrapped, or in a low oven. (More freezing and thawing advice in this post.)

Zucchini bread

Zucchini bread recipe

I am SO excited to share this recipe with you! This award-winning zucchini bread recipe comes from Mr. Sally’s Baking Addiction himself. He definitely does not know I am calling him that, nor would he approve. He’s not reading, don’t worry.

Kevin is the man who came up with this recipe, bought me these the day they came out, and encouraged the glaze on these … he clearly knows his desserts. When we began dating and he learned about my sweet tooth, he shared this zucchini bread recipe with me.

When he was young, he entered it into the Maryland State Fair and it won 1st place. Knowing this makes me smile because Kevin is snowboarder and biker who sometimes rocks a mohawk and rides a motorcycle… and he likes to bake on the side.

If you make one zucchini bread recipe in your life, this has got to be it. It’s beyond simple, makes great leftovers, freezes well, and can easily bedoubled and tripled, or even quadrupled to make multiple loaves. Use your bounty of zucchini this summer!

There is plenty of room for nuts or chocolate chips in this brown sugared, cinnamon-spiced zucchini bread recipe. I skipped the nuts and added more chocolate chips. And extra streusel. If someone asks, the answer is always extra extra extra streusel.

Even better? Try this recipe as muffins and prepare to have your mind! blown!

The simple ingredients are all mixed together by hand – that’s right, give your heavy mixer a rest and put your arm muscles to work. When mixing, try to do so with a light hand. Avoid overmixing. I find that mixing too much easily gives this bread a tough texture. Not really what you’re looking for.

This chocolate chip zucchini bread is the moistest bread I’ve ever made. I’m not a fan of dry, bland bread (who is? ) and each tender, flavorful slice is a far cry from it. You have all of that wet zucchini, brown sugar, egg, and oil to keep any dry crumbs away. The buttery oat streusel on top will melt down into the bread giving it a rich taste and texture – unlike any other zucchini bread you’ve ever had.

Feel free to skip the chocolate chips, but don’t skip that buttery streusel. Trust me!

Not to fret, you can’t taste vegetables. Rather, you taste rich, cinnamon, vanilla and buttery chocolate chip brown sugar bread. The bread is soft, the oat streusel is aplenty, and the chocolate chips are melty. It’s a classic recipe made even better.

I like the muffins, Kevin prefers the bread. Try with a smear of peanut butter, a dollop of Nutella, with some melted butter, a cold slice or warm from the oven. Any way you try this award-winning recipe, I know you’ll be impressed.

Healthy bonus: I tried swapping half of the oil with applesauce and didn’t notice much of a difference as far as taste and texture goes! However, to avoid a rubbery texture, I would not swap any more than half of the oil for applesauce.

No one will realize you’re sneaking veggies into their dessert.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make.

Tzatziki sauce

Tzatziki sauce

A firm favourite at summer picnics, al fresco dinner parties and smoking barbecues across the land, there’s more to making the much-loved dip tzatziki that many may realise – it’s not just a case of combining cucumber with yoghurt.

Also known as cack in Turkey and North Cyprus, this staple in Turkish and Greek cuisine is used to accompany mezze and warm bread, served as a more liquid sauce alongside grilled meats and salads. Assembled from just a handful of ingredients and requiring no cooking or equipment, what the perfect tzatziki recipe does call for is a little time.

An essential step is removing the liquid from the grated cucumber to prevent the yoghurt from becoming diluted and thin, which would affect both the flavour and texture. This is best achieved as described below, where the salt helps to extract the juice. Another key point is to use thick and strained yoghurt for an authentic texture – runny Greek yoghurt is more suitable if you want to achieve a sauce.

HOW TO MAKE TZATZIKI

Serves 4 to 6 as a starter

a large cucumber
2 cloves of garlic
2 tablespoons quality extra virgin olive oil
1 x 500g tub of strained Greek yoghurt
1 small bunch of fresh dill
a few sprigs of fresh mint
1 lemon
optional: 1 teaspoon dried mint

  1. Slice the cucumber in half lengthways and cut or scrape out the seeds – this is where most of the water content is. Grate the remaining cucumber.
  2. Place the grated cucumber in a sieve, rest it on a bowl and add some sea salt. Give it a stir, and leave to drain for a few hours, or overnight in the fridge. Stir again and now, helping it along by pushing the liquid out with a spoon.
  3. In the meantime, peel and finely grate or crush the garlic, then combine with the oil in a large bowl. It’s not essential, although you can allow this to sit for a few hours to mellow out the pungency.
  4. When most of the liquid has drained from the grated cucumber, spread it out over a tea towel and pat dry. Combine with the garlic mixture, then stir through the yoghurt until evenly distributed.
  5. Finely chop the mint and dill leaves, then fold through the yoghurt mixture along with a squeeze of lemon juice and the dried mint (if using). Season with salt to taste.
  6. Serve with warm pita or Turkish bread and crudits. Alternatively, alongside salad and grilled meats.

If you want to get creative, feel free to pep up your tzatziki with paprika or sumac, or and a punch with slices of fresh chilli. Dress with a flourish of the chopped herbs and a drizzle of olive oil.

Serve alongside this gorgeous Greek chicken with herby vegetable couscous or with traditional Greek souvlaki kebabs for a delicious summertime barbecue option.