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Create a moist and flavourful Italian Zucchini Bread with Zia’s recipe! Try adding Chocolate chips or carrots for an extra twist.

Whether you have an abundance of zucchini in your garden or are buying it on sale, Zia’s Italian Zucchini Bread is moist, flavourful, and prepared in one bowl.

Did you know that zucchini is a summer squash and technically a fruit, not a vegetable?

A fantastic tip for anyone who grows zucchini is that the orange blossoms are edible. If you pick a few, wash them and chop them into Zia’s Italian zucchini bread.

I can’t take the credit for this Italian Zucchini Bread recipe as it was passed down from Mrs. CBB’s grandmother, who got it from her aunt.

Types Of Zucchini Bread

If you want to add flare to your zucchini bread, add any of the following to the mixture.

1 cup of semi-sweet chocolate chips = Chocolate Chip Zucchini Bread 3/4 cup shredded carrot = Carrot Zucchini Bread 1 apple peeled and shredded = Apple Zucchini Bread 1 cup blueberries = Blueberry Zucchini Bread 1/2 cup apple sauce = to add extra moisture to the zucchini bread 1 mashed banana = Banana Zucchini Bread 1/2 cup of wheat bran + 1/2 cup of sour cream = Bran Zucchini Bread 1/2 cup toasted and chopped walnuts = Zucchini Nut Bread Add a vanilla glaze for extra sweetness when the bread has cooled.

Is Italian Zucchini Healthy?

Zucchini is low-calorie and packed with antioxidants, vitamins C and B6, minerals, and fiber, aiding digestion.

Plus, the orange blossoms are edible!! I know I’ve already told you that, but I love using them in our zucchini fritters.

I see so many wasted zucchini blossoms in our community garden in the summer that I might save them this year.

When I plant Italian zucchini, the shape is rounder and tastes mild and sweeter than a grocery store-purchased zucchini.

That being said, you can use any green zucchini to make Zia’s Italian Zucchini Bread recipe.

Should I Peel Zucchini?

You can peel zucchini if you don’t care for the outer green or yellow skin; however, there is no need to, as it’s healthy to eat.

I’ve never peeled it when I bake or prepare savory zucchini dishes, but I peeled it for anyone with aversions to vegetable skin.

How To Freeze Zucchini Bread

Whenever I make a few loaves of zucchini bread, I freeze it by wrapping it in aluminum foil and then inserting it into a plastic freezer bag.

The zucchini bread will stay fresh and frozen for up to 6 months, even more, which means it’s perfect to make ahead of time.

Ingredients For Italian Zucchini Bread

2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 3/4 teaspoon baking soda 1/4 teaspoon lemon juice 1 cup dark brown sugar 1/2 cup granulated sugar 3/4 cup canola oil 1 teaspoon pure vanilla extract or 2 envelopes of Italian Vanillina 2 large eggs (room temperature) 2 3/4 cups grated green zucchini strained in a cheesecloth or paper towel to remove excess moisture.

Instructions

Preheat the oven to 350 degrees. Grease with butter or cooking spray and line a 9×5 loaf pan with parchment paper. Clean a small zucchini and then grate it into a bowl. Put the grated zucchini into a cheesecloth or paper towel and squeeze out any excess juice. Add the zucchini into a bowl with the lemon juice. Add all the ingredients in a large bowl and mix until incorporated, about 2 minutes. Fold in the grated zucchini until combined throughout. Pour the mixture into a prepared 9×5 loaf pan and bake for 60 minutes or until a toothpick comes out clean. Around 45 minutes, if the bread looks too dark, I always tent a sheet of aluminum foil over the top to stop browning. Let cool for 8 minutes and remove from the loaf pan. Place it on a wire rack to completely cool before icing and slicing. Ricotta Stuffed Zucchini Roll-Ups (Keto and Non-Keto)Simple Carrot Zucchini CakeQuick and Easy Zucchini CasseroleCrispy Parmesan Crusted Baked Zucchini Chips (Low-Carb)Keto Zucchini Bread With Buttercream Frosting

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