Although zucchini noodles and stealth zucchini uses have become popular in recent years, mom’s best zucchini bread recipe was a summer staple when I was growing up. I still make zucchini bread for my family – although now I sometimes use gluten free flour. The recipe is quick and easy, and you can use fresh or frozen zucchini. It makes two loaves, so you enjoy one now and have one to share or freeze for later. (Or, if you have teenagers in the house, simply watch both disappear.)
My husband and I like nuts and my youngest doesn’t care for them. To make everyone happy, I sprinkle nuts on top of the loaves instead of mixing them in so he can dodge them if he likes. I usually mix some coconut right in the batter. The boys aren’t huge coconut fans, but they like it in reipes like this and it makes the bread more filling. [Read more…]Posts may contain affiliate links, which allow me to earn a commission to support the site at no extra cost to you. Thank you!