I have too much zucchini so let’s make some bread! Learn how to make a delicious freshly baked zucchini bread using your garden harvest! This recipe is perfect for summer when zucchinis are in abundance. With simple ingredients and easy steps, you can create a moist and flavorful bread that’s perfect for snacking or as a side dish. Get ready to indulge in the sweet aroma of freshly baked bread and the satisfaction of using your homegrown zucchinis.
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Recipe: https://www.allrecipes.com/recipe/6698/moms-zucchini-bread/
Video Chapters
00:00 Welcome
00:50 Prepping the Squash
02:51 Freeze Dryer
04:55 Ingredients & Prepping Pans
07:49 Mixing
17:32 The Results – Yum!
Hi guys. So, I have a problem that I have not had in a very, very long time. I’ve got too much zucchini. Yay. So, today we are going to go ahead and make some homemade zucchini bread with fresh from the garden zucchini, summer squashes. And I am so excited to be able to share that with you. I like to welcome you to my backyard, Kentucky homestead. My name is Kim. And let’s get started. So, as you can see here, we have quite a few yellow squash and zucchini squash. And we’re going to treat it all the same way. I’m going to go ahead and shred this all up. We’re going to use about two cups of it for our zucchini bread recipe. And then the rest of it we’re going to go ahead and get into the freeze dryer so that we can preserve it for later use. We’re going to make some soups with it and probably some more bread down the line. Even got one of the zucchini ramp and cotti already. So, that is pretty cool. We got a few more growing out there. So, so far so good. Let’s get this washed up and then we’ll get it shredded. [Music] [Music] Okay. So, I’m going to go ahead and use my Hamilton Beach that has the uh grater blade in it. Gets a little stuck sometimes, but it’ll still work. And what we’re going to do is go ahead and chop these up into smaller bits that I can get through the the the top. Cut the ends off. Compost those. Cut off any bits that are discolored. Okay. Got my my bigger knife. [Music] Actually, that’s not too bad. I would have expected the seeds to be a lot worse, but that’s not bad at all. [Music] [Music] All right. Step one successfully eventually completed. So, we have this. What we want to do now is go ahead and get what we need for the recipe, which we have a professional recipe here, handwritten. And we need two cups of shredded zucchini. [Music] Okay. Be generous with that. So, we have our zucchini. So, for the rest of it, we’re going to go ahead and freeze dry it in a Harvest Right freeze dryer. And I’m going to start by trying to make it even. And I may have too much. Yeah, I’m pretty sure I’ve got too much for my freeze dryer. I have a small freeze dryer. So, I’m going to put about three cups. This is a 1 and 1/2 cup measure. I’m going to put about three cups on each tray and then the rest of it I have to put in the refrigerator in a bag until we can do another load or make something else. So, what I’m going to do is just flatten this out. Spread it out as much as possible. This is very, very, very wet, as you know, zucchini is. So, it’s going to take a while to freeze dry this. It could probably take two a day and a half. We’ll see. [Music] Okay, that’ll do it. So, let’s go get this under the freeze dryer. All righty. So, that is in the freeze dryer. Uh, it had been cooling for more than 15 minutes. Uh, when you do freeze dry, you want to make sure that you’re freezing. You turn it on about 15 minutes before you’re ready to put stuff into it. Uh, put that zucchini into a bag and put it in the refrigerator. So, for our dry ingredients, we’re going to need three cups of flour, one teaspoon of salt, one teaspoon of baking powder, 1 teaspoon of baking soda, tablespoon of cinnamon. Then, we’ll need three large eggs, 1 cup of oil. I’m going to use avocado oil, but you can use any vegetable neutral flavor oil. We need 2 and 1/4 cup of sugar. 3 tsp of vanilla. 3 tsps of vanilla. I’ve got my homemade vanilla. If you’re interested in making your own, I’ll link a video below. We will need our two cups of shredded zucchini and then some nuts. So, let me grab the eggs and the nuts. And we also have about one cup of nuts, maybe a little more. It’ll work. And I’m using pans that are a little smaller than average. Usually, they’re 9×5. I think these are 7×4. I like the smaller bread a little bit better. Uh it gives you just enough to share with company but not too much. And it’s really good for freezing, which we’re going to do that with part of this. Okay. So, I got avocado spray. I’m going to go ahead and just spray all around and the bottoms. [Music] Okay. Done with that. And then the next thing that we need to do, I’m going to take about 1 and 1/2 tablespoons of flour. I’m going to sprinkle it around each one. And what I’m going to do is I want to bounce that around inside the pan so that it sticks to that spray. and then take out any excess. Now, that is a fled and greased pan. You could also buy a Pam baking spray that is actually already got everything together. It’s a whole lot easier than this, but it’s more expensive. So, and it’s also I’m not sure what they use, but it’s not avocado spray. Okay. It is a good idea to do this over the sink or over the trash bag. It’s a lot less messy that way. All right. So, we’ll get the rest of that dumped out. And then our fourth pan is ready to go. We’re going to mix our dry ingredients and our wet ingredients. And then we’ll put the dry ingredients into the wet. So, for the dry ingredients, we need three cups of flour. And you want to have this lightly packed. So, don’t smush it in there. And just going to go ahead even it off. And then just really keep it light. [Music] That’s one. You could also use a sifter to make this extra light as well. Two. And three. Sometimes I will just take a fork and just kind of fluff it up a little bit. Now, all we have in here is flour, so I’m not overm mixing anything at this point. Just trying to get a little bit of air in there. All right, so we need one teaspoon of salt. Where’s my teaspoons? There they are. I got them out before I started, but I still lost them. So, we have one teaspoon. I’m using a pink Himalayan salt. And I’m going to just spread that all around it. Need one teaspoon of baking powder. Now, baking powder and baking soda are not the same thing. They’re very close. Baking powder has something else in it. I don’t remember what it is, but it takes what is in baking soda and makes it a little bit different. But these are both for the leavenning agents. So, I got one teaspoon. And what I’m going to do is run the teaspoon against that edge. That’s what it’s for. So that you can just level it off. I go ahead and put that in my hand. Break it up. We don’t want no clumps. Going to be very salty and awful tasting. I’m going to do the same thing with this. I’m going to use the top of the box edge to level off one full teaspoon. And again, put in my hand. Make sure we don’t have any clumps. All right, we’re making progress finally. All right. So, we need one tablespoon of cinnamon. And this is to taste. So, you could add a little bit more or a little bit less. We’re going to do a rounding rounded tspoon. Black cinnamon spatula to get this all mixed up cuz we want to make sure none of those salty bits get clumped up. and just makes a really bad bite. Plus, it’s better if all of that is evenly mixed throughout the mixture so that the bread will rise and taste good. Okay. So, we’ll set that aside for the moment. And then we are going to take three large eggs. [Music] Crack them into the mixing bowl. [Music] So, I got a shell in there. If you do get a shell in, the easiest way to get it out is with a larger piece of the eggshell. For some reason, it just draws it to itself. Wash my hands. So, then we need one cup of oil. I’m going to go ahead and measure the sugar out first because I’m going to use the same measuring cup for that. So, we need two cups of sugar. 2 and 1/4 cups of sugar. One, two, and a quarter. We’re going to do just a little bit more cuz that first the second cup was a little short. Okay, so that is there. And now we want to do one cup of oil. And again, any neutral flavored oil will work. If you’re looking like for a good deal on avocado oils, the Sam’s is the best place that I found. So, one cup of oil. No. Okay. I’m going to go ahead and poke the egg yolks to make sure that they break up. [Music] Okay, we’re go ahead and get this mixed up. [Applause] While that’s mixing, we’re going to go ahead and add 3 teaspoon of vanilla. Again, this is the homemade vanilla that I made. I’ll link the video below. Super easy and it is the best vanilla you’ve ever had. [Music] Okay, just make sure everything is incorporated. Okay, so now we’re going to start putting in the flour. I’m going to put part of it in. [Music] This is a quick bread because it’s not using yeast and we want to make sure that we do not overm mix it cuz it will make it tough. So, I’m going to go ahead and clear off the beater. [Music] Smells so good. So now I’m going to finish this by hand. You want to make sure everything is incorporated. We don’t have any streaks of egg, but we do not want to over mix it. I’m going to get my stronger spoon. Use this one here. So now we’re going to go ahead and add in the zucchini. and the nuts. And then we’re going to go ahead and just fold that in very gently. [Music] Looking pretty good. Now, the moisture in the zucchini is going to loosen that dough mixture up. So, as you can see, it’s a lot looser than it was when we before we put the zucchini in. That looks good. So, I don’t think I mentioned the oven has been preheating to 325° and then we’re going to get these pans and put them in there. And this batter does have raw egg in it. So, please do not eat the batter. Do not lick your hands or eat anything before you wash your hands. Start with one scoop each and then we’ll go back around. So, now I’m going to try to visually make sure that they’re as even as possible cuz you want to make sure that they’re going to cook the same rate. Go back to the spatula. We still have some in there. So, we’re going to clean that up. Oops. Got to make a mess. Can’t not make a mess. All right. So, I’m just going to clean the top edge off. Keep the baking pan a little bit cleaner. And I’m going to put these in the oven. These are smaller pans, so I’m going to do these for about 45 minutes. and then check them. They’ll the bread will be done when a toothpick comes out clean. If they do start to get too dark, but the toothpick is not clean, go ahead and cover them loosely with some foil. Uh but if you’re using a larger pan so that you have a denser, more a lot more batter together, then you probably want to go 50 to 60 minutes. But we’re going to start with 45 with these and see how they go and then test them with a toothpick. So, we’ll be back. [Music] So there we go. We have four beautiful loaves of zucchini bread. We will go ahead and let them cool for about 15 minutes before we turn them out of the pans. And then we’ll let them cool on the rack until they are completely cool. So then we’ll give it a taste test. So we’ll be back in just a sec. So, I’m going to I went ahead and cut this even though it’s still warm. And that is absolutely that is absolutely gorgeous. Taste it. So, this is called Mom’s Zucchini Bread. It’s from allre recipes.com. I’ll I’ll link it below. It’s not my mom’s recipe, but it’s a really good one. So, thanks to this mom who created this one. It’s really, really good. It’s delicious. If you have extra zucchini, you definitely want to make this. It is well worth it. So, till the next time, check out this video and I wish you happy gardening. Have a great day and bye. Yes.