Zucchini plants are like tomato plants in our summer garden. I always plant way too many. I always worry so much about losing one or two plants during the season that I always plant more than I should, just in case. Then when summer rolls around, all my zucchini plants thrive and I have zucchini squash everywhere. The great news about having lots and lots of zucchini is that zucchini bread is so easy to make and freezes beautifully, so you can make extra and freeze it all for later.
This recipe is a quick and easy recipe. Cinnamon and lemon zest give it an amazing flavor. It is delicious anytime of day, plain or with butter or cream cheese.
It is important to be make sure to wring out your zucchini after shredding it. Zucchini is ninety-five percent water by weight, making it one of the most hydrating vegetables, that you can eat. If you do not wring out the excess moisture, your loaves will not bake properly.
If you don’t plant a garden or have friends begging you to take their extra zucchinis, your local farmer’s markets is a great place to find fresh, delicious zucchini.
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