It’s zucchini season and they are everywhere this time of year. My friend Lee introduced me to zucchini bread 10 years ago, and here is my recipe which doesn’t require you to drain the shredded zucchini:

Zucchini Bread Recipe 🥒: 

– 1 zucchini shredded

– 3 cups flour

– 1 tsp salt

– 1 tsp baking powder

– 1 tsp baking soda 

– 2 tsp vanilla

– 1.5 cups brown sugar

– 3 eggs

Mix all your ingredients together in a bowl. Grease 2 bread pans with butter and bake at 325F for  40-50 min. 

Zucchini bread is a great way to use up garden zucchini and start off the fall baked goods early in August when they are all ripe for harvest.

When I used to live in California we had a few zucchini plants and they provided so many we would make them most nights and still had plenty to give away to neighbors.

Left to their own devices, the zucchini would grow HUGE!

This recipe can be done with any size zuc’s, just adjust your amount to be equal to about 1.5-2 cups once shredded. I

f you have extra, you can also freeze your shredded zucchini for more bread another time!