This easy and delicious Zucchini Bread is made extra moist from a secret ingredient!
Trigger warning – I’ll be using the word “moist” throughout this post 😊
I live in an apartment, so gardening isn’t an option for me on a large scale. On top of that, I don’t really have a green thumb. I start every summer with the best of intentions, but generally by July I have a sad looking container of various herbs and a tomato plant that’s never seen a single tomato actually grow.
Luckily, I have a few friends who garden, and that leads me to a glut of gifted zucchini by the end of summer, and clearly the best thing to do with zucchini is to turn it into zucchini bread!
This recipe came to me via my grandmother’s shoebox full of recipes, and I’m so glad it did. This was super easy to make and tasted great!
The original recipe calls for enough to make two full loaves or 7 mini loaves, so I cut the recipe in half because having that much zucchini bread around is a dangerous proposition for me. I’ll include instructions at the end for the original full recipe.