Zucchini Bread Recipe

My family’s best Zucchini Bread recipe.

Who can resist fresh fruits and vegetables? Not me! We like to grow fruits and vegetables every year, even if it’s only a small amount. It always tastes sooooo much better fresh from the garden. But we have so much zucchini this year. And I can only make so much grilled and sauteed zucchini before I grow sick of it.   

Just a thought: Unless you want to eat zucchini everyday or share it with all your neighbors, plant just one or two plants. Take it from me you’ll have plenty. Because I have so much zucchini I’ve been making a lot of zucchini bread. My kids love it, even my pickiest eater. And I have so much delicious bread to share with my friends and neighbors. 

My mom has always made the most delicious zucchini bread so when I wanted a good recipe she was the first person I called. I haven’t made a gluten free version of it yet but that will be my next trial recipe.

Zucchini Bread ingredients:

4 Cups coarsely shredded zucchini

3 Cups flour

2 1/2 Cups sugar

1 1/4 Cup vegetable oil

4 eggs (beaten)

1 Cup chopped nuts (optional)

1 Tbls. & 1 Tsp. vanilla

1 Tbls. cinnamon

1 1/2 Tsp. salt

1 1/2 Tsp. baking soda

1/2 Tsp. baking powder

Zucchini Bread recipe:

Heat oven to 325 degrees. Grease bottom of two loaf pans. Beat on low for 1 minute then on medium for 1 minute. Pour mixture into pans. Bake 50-60 minutes. Cool 10 minutes on rack then remove from pans.

Just a couple notes: I got this recipe from my mom who lives in Florida, so I used 2 loaf pans and 12 muffin cups instead of just 2 loaf pans. I don’t know if it’s the altitude difference, but they wouldn’t bake all the way through in just the loaf pans. The kids liked the muffins better anyway. I like to make one loaf to give away and make the rest as muffins for us. The muffins seem to keep better in our family. 

I also sprinkle a cinnamon and sugar mixture on the top before baking and it makes a yummy sweet crust or you can make a cream cheese frosting if you like. Yummy!

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