This post has been sponsored by Oakhurst
We are about a month into the school year, which means we are FINALLY into some sort of routine (which I’m sure will just change in about a month but I’ll savor it while we have one that seems to be working!). After school is filled with so many activities, especially for my Carter: piano, choir, tennis and swimming. With such a busy schedule, it definitely makes us slow down and savor the afternoons when he can come straight home from school for an afternoon snack on the porch.
One of the most requested afternoon snacks in this house would have to be Nana’s Zucchini bread…and guess what, she gave me permission to share it with you all! We usually make this bread with zucchini from Papa’s garden. But sometimes his supply is low so a trip to the farm stand is in order (shh, don’t tell him).
This bread is a quick bread. If you aren’t familiar with a quick bread recipe, then let me tell you how easy it is and have fresh bread for your family! With no yeast, this bread whips up in just a matter of minutes, and after 45 minutes of baking, you’ll have fresh little loaves of moist and sweet bread for your family. Plus, it freezes beautifully, which means when you have a morning or weekend to get some baking in, you can bake away and have after school snacks ready for weeks to come. Although once my husband finds out I’ve baked Nana’s Zucchini Bread, I don’t think it will ever make it to the freezer!
It’s amazing the hangry attitude that can come from a long day at school. Sometimes I’m like “wait, aren’t you glad to see me? Why the attitude?” But then I realize it’s mostly because he is hungry, so a snack and a nutritious drink is sure to help. Which is why Nana’s Zucchini Bread is definitely served best with cold, refreshing glass of Oakhurst Milk.
After school snack time is the perfect time for moms to get another serving of dairy in their kids. An eight-ounce glass of milk is a nutrient-rich beverage. It’s a great source of protein and an excellent source of potassium, B12, calcium, vitamin D, phosphorus and magnesium – all good for bone health. With growing boys, it’s super important to me to provide them healthy and nutritious after school snacks. That’s why I’m always sure to keep Oakhurst Whole Milk in the fridge, and the boys know it’s always an after-school option. Plus, there is something so special about sitting on the porch, with Nana’s Zucchini Bread and a glass of milk and hearing about Carter’s day. Hunter usually has a few stories to tell about his day too…if he can get a word in edgewise once big brother has refueled.
Nana’s Zucchini Bread:
1 cup oil
3 eggs
1 cup white sugar
½ cup brown sugar
2 cups finely grated zucchini (squeeze to remove some of the liquid)
1 TBSP vanilla
3 cups flour
1 TBSP cinnamon
1 tsp salt
1 tsp baking soda
1 tsp baking powder
(optional: walnuts for the top)
Preheat your oven to 325. Whisk together your oil and eggs. Once combined stir in the white and brown sugar and vanilla extract. At this point you may want to switch out your whisk for a wooden spoon. Mix in the grated zucchini.
In a separate bowl combine the flour, cinnamon, salt, baking soda and baking powder. Slowly add it to your wet ingredients and mix well. You don’t want any lumps in your batter.
Spray 4 small loaf pans. Evenly divide the batter between your 4 pans. If desired you can top with walnuts before baking (we are split in our house as to whether breads should be made with or without…so I always do half and half.)
Bake at 325 for 45-50 minutes, or until a wooden toothpick comes out clean. Cool completely before removing from pans.
To freeze: Wrap in plastic wrap then in foil. Thaw at room temperature before serving!
