I have been making this recipe for Zucchini Nut Bread so long that I almost know it by heart. I still get the old, tattered recipe card out though to make sure I don’t make a mistake…or heaven forbid forget something.
It comes out perfect every time. It doesn’t matter if your zucchini is fresh or frozen. I shredded 4 average sized zucchinis and got 4 cups. I put 2 cups in the freezer to save for later. Back in the day, I shredded the zucchini with a hand grater. It’s so much easier now with a food processor.
If I use a Goldtouch mini loaf pan from Williams-Sonoma. I get 16 little loaves of bread. They really aren’t much bigger than a muffin. For small loaves I use the Goldtouch mini loaf pans (set of 4.) This recipe makes five small loaves.
I know it’s not even mid-August but I’m looking ahead to Fall. Homemade bread, pots of soup, sweater weather, football Saturdays…all things I love about Fall. I know it’s still a good month down the road. Like I said…I’m just looking ahead.