Best Zucchini Bread Ever!

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All that zucchini in the garden! Great way to savor the flavor throughout the winter months is to shred or grate zucchini when fresh and freeze it! You can put it into lasagna, breads, sauces, and more! Here is my favorite zucchini bread recipe that I have been altering over the past few years to get it juuuust right. Hope your family loves it as much as mine!!

Meg’s BEST Zucchini Bread*one loaf, 375 degrees F

1 1/2 cups shredded zucchini
2 cups flour
1 tsp. baking soda
1 tsp. salt
1 tsp. allspice
1 tsp. cinnamon
1 1/2 cups sugar
2 eggs
1/4 cup plain yogurt
1 Tbls. lemon juice
1 tsp. vanilla
6 Tbls. melted butter

Pre-heat oven. Combine dry ingredients, mix. Set aside. Combine wet ingredients in seperate bowl, mix. Fold the dry ingredient into the wet ingredients. Dip a paper towel into butter and wipe down the sides of a 5 x 9 loaf pan. Sprinkle flour into the pan and coat all sides. get rid of excess flour (tap into sink). Bake for 45-50 minutes or until a knive inserted into middle ALMOST comes out
clean- you will have a little residue on the knife, if it is completely clean, it is not as moist. Cool for 10 minutes, take out of pan and cool another 30 minutes. Stores well for up to 4 days- trust me, it won’t last that long. Pour a cup of coffee and ENJOY. 

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