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Wednesday, July 17, 2013

What do you do with all of those Zucchinis in your garden? Make Zucchini Bread!

It's getting to be that time of year, if you've planted your own garden. Or if you want to take advantage of those great produce sales this time of year. What do you do with all of natures goodness?

Well everyone I know grows too many zucchinis so besides putting them in stir frys and salads, making Zucchini Manago (Sept 20, 2011), grilling them, making Shish Kabob (March 20, 2012) or quiche with them, or roasting them you can make Zucchini Bread with them. You can make “breads” out of a lot of fruits and vegetables. In case you're not familiar with Zucchini Bread, it and its fruit bread cousins are considered “quick breads” - eaten for breakfast, afternoon tea, dessert, etc – with or without butter – but not used to make sandwiches. Other breads of this sort are made with berries, carrots, pumpkin, bananas, apples, etc. If you have a recipe or a favorite quick bread I'd love to hear about it.
Zucchini Bread – Makes 2 loaves, each loaf serves 12
3 c flour (2 c white and 1 c wheat)
½ tsp salt
3 tsp baking powder
½ tsp nutmeg
2 tsp cinnamon
3 eggs
1 c unsweetened applesauce
1 ½ c sugar
1 Tbl vanilla extract
3 c grated zucchini
1 c chopped walnuts

Pre-heat oven to 325 degrees. Mix flour, salt, baking powder, nutmeg, cinnamon together in a bowl. Whisk together eggs, applesauce, sugar and vanilla extract in a large bowl. Add the dry ingredients to the wet ingredients, mix well. Stir in the zucchini and the walnuts until well combined. Bake in greased 8 inch loaf pans for about 50-60 minutes or until a cake tester (or toothpick) inserted into the center comes out clean. Let cool, remove from pans.

I'm trying to keep this low sodium and low calorie, but if that's not a problem for you – you can add other fruit to this recipe like a cup of raisins, dried cranberries, crushed pineapple (drained) or cut up cherries (drained). You can even add a cup of chocolate chips. That can be a cup of each or just a cup of one – depending on what you feel like.

If the sodium is a concern for you, you can try to find “Hains Sodium-Free Baking Powder” and use that. Also you can try to make thinner slices to lower the carbs – if you can get 15 slices out of a loaf, you'll lower the sodium from 120 mg to 96 mg and the carbs from 28g to 22g.

Another idea for what to do with your abundance of veggies is to can them, coming up – “How To Can Tomatoes”...

Nutritional Data for Zucchini Bread – 12 servings per loaf
Calories 158
Fat 4.1g
Saturated Fat .5g
Polyunsaturated Fat 2.6g
Monounsaturated Fat .7g
Cholesterol 23 mg
Sodium 120 mg
Potassium 133 mg
Carbohydrate 28g
Fiber 1.4g
Sugars 14.2g
Protein 3.4g
Vitamin A 7.6%
Vitamin C 2.7%
Calcium 1.7%
Iron 6.4%

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  1. Hi Sean,
    Do you have any ideas on recipes to preserve Pumpkins? My garden has matured early this year. The pumpkins won't keep until October.

    1. Hi Cheryl,

      What do you plan on doing with your pumpkins? If you're going to make pies and cookies then why not go ahead and process the pumpkin in a pressure cooker (or oven) and then just freeze the flesh of the pumpkin? While they are ripe you can also make pumpkin soup, or eat them like you would an acorn squash. You can also cook them up and feed them to the dogs, pumpkin and yogurt mixed together is very good for their digestive system.

  2. I did not know that dogs liked pumpkin. Gracie loves to eat out of the garden (mostly roots). I will make them some pumpkin with yogurt and see how they like it. Thanks!