Made with real butter and lots of cinnamon, this zucchini bread is the best-tasting ever!!
There’s a joke that goes around in rural Nebraska about this time every summer. Folks are warned not to leave their cars unlocked because if they do, they might find a back seat full of zucchini! It’s crazy prolific and grows so fast you can almost watch it getting bigger! If left on the vine too long, zucchini can grow to the size of a ball bat or bigger!! Yikes!!
(P.S. Where else could I show off the gorgeous zinnia and sunflower bouquet I bought from my friend Holly at the Farmer’s Market, my happy place. It’s all eye candy, I’m telling you!)
There are as many recipes for zucchini bread as there are good cooks in Nebraska but, hello? Real butter?? Takes it right over the top!!
Beat together the sugar and butter until light and fluffy, then add eggs and beat it some more! Now add salt, vanilla, baking powder, soda and spices until they are all blended in.
Take one of those zucchinis you found in the back seat (just kidding) and shred it fairly fine. You don’t even have to peel it! Measure out two and a half cups, pressing down as you go. You want the cups packed full.
Add the shredded zucchini to that beautiful batter, alternating with flour until it’s all stirred in but don’t overmix, it can make the bread tough.
Grease only the bottom of the pan so the bread can hang onto the sides and get taller as it bakes. This recipe makes two medium loaves but I always make some into mini size loaves because I love to share or have a little treat tucked in the freezer when a friend needs a some extra love.
Years ago, our county extension clubs promoted an annual “bake and take day” every March. It was so much fun to give and receive those home-baked goodies! To this day, that little gesture of neighborliness has been ingrained in me and it never fails to bring me joy!
Don’t forget to sprinkle some cinnamon sugar on top before you bake! Adds a bit of extra crunch and unbeatable flavor.
Slice your tender, fragrant, beautiful loaf and inhale the spicy goodness! Then, slather on some more real butter and enjoy!! Never too much butter, right? Now when zucchini is so abundant, make up plenty to freeze and share!! Someone you know could use some zucchini love!!
Butter Recipe Zucchini Bread
Flavor this good can only come from real butter and lots of cinnamon!
- 3 cups flour
- 1 Tbsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
- 1 tsp salt
- 1 tsp baking soda
- 1/4 tsp baking powder
- 2 cups sugar
- 1 cup real butter (two sticks)
- 3 large eggs
- 2 1/2 cups shredded zucchini pressed down in cup
- 2 Tbsp cinnamon sugar for topping
Beat sugar and butter together until soft and fluffy. Add eggs and beat again until well blended.
Add spices, baking soda and baking powder. Mix well.
Add zucchini and gradually beat in the flour, stopping to scrape down sides of bowl. Keep mixing on low speed just until all flour has been blended in. Don't over mix. Optional: Add 1/2 cup walnuts or pecans to batter.
Put in two loaf pans which have been sprayed or well greased on the bottom only. (This lets the bread rise higher.) Sprinkle with cinnamon sugar for a slightly crunchy top.
Bake at 350 degrees about 55 minutes or until a toothpick or skewer comes out clean. Let cool in pan about 10 minutes on cooling rack then invert and bread should slide right out.
This can be made into mini loaves, reduce baking time. Great for sharing!
Cool, slice, enjoy. Wrap up leftovers in plastic film to keep fresh. Freezes well.
If you enjoyed this recipe today, please share it on your social media accounts like Facebook, Instagram, Twitter and Pinterest. I’d sure be tickled and ever so grateful, thank you!
If you haven’t already, check out my Facebook page where I’ll be posting easy, delicious and family-friendly recipes every week!