Welcome to Farmers Market Week! This is the week we celebrate all things found at the Farmers Market. There are over fifteen bloggers sharing over 50 recipes this week. From drinks and desserts to entrees and sides, there’s something for everyone this week.
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Our farmers' markets are overloaded with squash and zucchini this time of year, usually... but the extra rain and extra heat have caused some shortages in the vegetable this summer. We still had a few on our one bush, but we have been able to get what we want for suppers and snacks. Making this zucchini bread was one way to use up the extra zucchini we had. Now it really feels like a treat, since we are eating our fill-in stir fries and dips.
This is a typical quick bread recipe and we love it because we love the extra nutmeg in it. For us, reducing the cinnamon and upping the nutmeg gives it a nice fallish flavor. We also love how versatile the recipe is, adding or leaving out nuts, adding chocolate chips, and adding a glaze. It is so delicious and you can make one of the loaves into muffins if you desire!
Zucchini Bread with Nutmeg
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups sugar
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1 teaspoon salt
- 3 large eggs
- 2 cups zucchini grated/shredded
- ¾ cup vegetable oil
- 1 tablespoon vanilla
- 1 ½ cups walnuts chopped, optional
Instructions
- Preheat the oven to 350˚F. Prepare two 8×4 loaf pans by spraying with oil.
- Combine flour, sugar, baking soda, cinnamon, nutmeg and salt in a medium bowl. Whisk to combine and set aside.
- In a large bowl, beat the eggs. Add the zucchini, oil, and vanilla and mix together.
- Add the dry ingredients to the wet mixture and add walnuts if desired, and mix until the two are just combined. It's ok for the dough to be a bit lumpy.
- Divide evenly between the two pans and bake for 50-60 minutes or until a toothpick comes out clean.
- Cool in the pans for 5 minutes, remove from the pan and cool on a wire rack.
Notes
Loaves freeze well. Wrap in foil, then place in a zip lock bag.
If you use a large zucchini, plan to peel it and scoop out the extra seeds.
You don't have to squeeze out the extra liquid from the shredded zucchini.
You can replace the walnuts with 1 cup of chocolate chips if desired.
Can be made into muffins by replacing the loaf pans with two muffin tins, sprayed with cooking spray, and filled 2/3 full with batter. Bake for 15-20 minutes.
Wednesday Farmers Market Recipes
Savory Recipes
- Balsamic Cucumber Salad from Jolene's Recipe Journal
- Braised Half-Runner Beans with Potatoes (Instant Pot) from Palatable Pastime
- Caprese Mac and Cheese from Cheese Curd In Paradise
- Grilled Vegetable Platter with Lemon Feta Dip from Books n' Cooks
- Hasselback Potatoes from Blogghetti
- Kale Caesar Salad from Karen's Kitchen Stories
- Mexican Corn Salad from A Kitchen Hoor's Adventures
- Sheet Pan Okra from Magical Ingredients
Sweet Recipes
- Bourbon Apple Butter from Hezzi-D's Books and Cooks
- Lavender Peach Shortcakes with Honey Whipped Cream from The Spiffy Cookie
- Fluffy Peach Waffles from Red Cottage Chronicles
- The Best Cherry Pie from Jen Around the World
- Zucchini Bread with Nutmeg from Our Good Life
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I love the pretty green flecks in this bread. It's gorgeous.
ReplyDeleteI love zucchini bread. What a great idea to add in some nutmeg.
ReplyDeleteOhhh...the nutmeg gives this zucchini bread that bump of extra goodness!
ReplyDeleteI love nutmeg in baked goods! Need to make up a couple loaves of this and stash some in the freezer!
ReplyDeleteThis is just such a classic bread to make. It is so good and super easy to make also.
ReplyDeleteThis looks gorgeous. I love the addition of nutmeg and this sounds yum!
ReplyDeleteI love the nutmeg addition to this bread! Fantastic flavor!
ReplyDeleteThis bread looks so moist and delicious. The nutmeg sounds delicious with the lemons and zucchini.
ReplyDelete