National Zucchini Bread Day is in April, and what a better way to celebrate than with a freshly baked loaf of zucchini bread.

Zucchini bread is known as a quick bread that is moist and packed with flavor. It’s perfect for breakfast, snacking, or a sweet treat. It’s a great way to sneak in some extra vegetables and use up extra zucchini from the garden.

Yellow squash and Zucchini are in peak season during the summer through early fall. Zucchini can be stored unwashed in the refrigerator for 1-2 weeks and can be eaten raw, roasted, sautéed, and added to a variety of dishes.  

Look for zucchini that are small to medium in size, these are typically the best for baking bread because they have fewer seeds. When grating zucchini to be used in bread be cautious that you might have to squeeze out extra water using a cheesecloth or paper towel, excess water can affect the consistency of the bread.

When storing zucchini bread, use an airtight container or wrap in plastic wrap at room temperature for up to three days. You can also freeze zucchini bread, cool to room temperature and then wrap in plastic wrap and store in the freezer.

If you are looking for more ways to preserve your zucchini, check out ohioline.osu.edu for more information.

Below is one of my favorite gluten free zucchini bread recipes from meaningfuleats.com

Gluten-Free Zucchini Bread

Ingredients:

• 1 cup gluten-free 1:1 baking flour
• ¼ cup almond flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 ½ tsp cinnamon
• ¼ tsp nutmeg
• ¼ cup brown sugar
• ½ cup white sugar
• 2 eggs
• 1/3 cup vegetable oil
• ¼ cup almond milk room temperature
• 1 tsp lemon juice
• 2 tsp vanilla
• 1 cup finely grated zucchini
• ½ cup chopped walnuts or chocolate chips

 

Instructions:

• Add the brown sugar, white sugar, eggs, oil, almond milk, lemon juice, and vanilla. Using a hand mixer, mix on low to evenly combine. Add the zucchini and mix for 30 seconds or so on low to combine. Add the walnuts or chocolate chips and stir to combine.
• Pour the batter into the prepared loaf pans. Bake for 30-35 minutes, until set in the middle. Let sit in the pan for 10 minutes to cool, then turn out onto a wire rack to continue cooling. Store leftovers wrapped tightly in plastic wrap at room temperature. Enjoy!

• Add the brown sugar, white sugar, eggs, oil, almond milk, lemon juice, and vanilla. Using a hand mixer, mix on low to evenly combine. Add the zucchini and mix for 30 seconds or so on low to combine. Add the walnuts or chocolate chips and stir to combine.
• Pour the batter into the prepared loaf pans. Bake for 30-35 minutes, until set in the middle. Let sit in the pan for 10 minutes to cool, then turn out onto a wire rack to continue cooling. Store leftovers wrapped tightly in plastic wrap at room temperature. Enjoy!

Kaitlynn Tonn is an OSU Extension Family & Consumer Sciences Educator and may be reached at 330-264-8722 or tonn.13@osu.edu
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This article was previously published in The Daily Record.