Zucchini Bread and a huge harvest
After returning home from the Baseball Tournament, Doug, my husband, went to work yesterday, at the farm, and came home with a huge, and I mean huge zucchini harvest.
We had 3 that we could use instead of baseball bats! And 14 others.
It’s a good thing we like zucchini, I will bake with most of them, freeze some, share some and fry some.
Today I’m sharing the Zucchini Bread recipe that comes from my Aunt Norma. I have been using this recipe for many, many years and it was passed on from my Aunt (my Dad’s sister) to my Mom, and then to me.
Ingredients:
- 3 eggs
- 1 c. Brown Sugar
- 1 c. White Sugar
- 1 c. Oil
- 1 t. Vanilla
- 1 t. Cinnamon
- 1 t. Salt
- 1 t. Soda
- 1/4 t. Baking Powder
- 3 c. Flour
- 2 c. Zucchini, grated (I use my food processor)
- 1 c. Nuts, chopped
Directions:
Beat eggs until foamy, add sugars, vanilla and oil and mix well. Add dry ingredients except for flour and mix well. Add Zucchini, alternating with flour, mix well after adding each. Add nuts.
Bake at 350 degrees, large loaf pans for 1 hour, small loaf pans for about 35 minutes or so.
I like baking in the small loaf pans, I use my Pampered Chef stoneware, it’s easier to freeze them and makes a quick gift to share.
I also plan on baking some Chocolate Zucchini Cake
and Zucchini Muffins (I will share the recipe on Monday for these)
If you need some more ideas for using zucchini, check out the great list that Amy over at The Finer Things in Life put together.
Edit: I got 14 cups of grated zucchini out of 2 baseball bat size zucchinis. That will make 7 batches of bread, muffins or cake.
For more great blog carnivals, please visit:
~Frugal Fridays hosted by Life As Mom
~Family Recipe Fridays hosted by Vanderbilt Wife
~What Did You Bake Today? hosted by Krazy Kitchen
~Food on Fridays hosted by Ann Kroeker
~Recipe Swap hosted by The Grocery Cart Challenge
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Yummy!! Those all look delish!
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Zucchini is one of those things that tend to do very well if it does anything. But oh how I love zucchini bread. And that zucchini cholocate cake looks yummy. I’m going to have to try that one out as we have a bit of zucchini to use up too.
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[...] Hoosier Homemade (Zucchini Bread) [...]
Our zucchini plants didn’t over-produce like they so often do. I was a little disappointed to only have one baseball bat zucchini this year. Enjoy the bountiful supply!
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I love to bake with fresh veggie from the garden. I have lots of zucchini, so THANKS!!! for the recipe. Geri
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What a wonderful harvest! Now, how about making some zucchini fruit leather? I should post that recipe. It’s made with crushed pineapple and tropical flavored koolaid. I will post it this week.
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Now those are some monster zucchini! I’ve only grown it once and was amazed at just how large they can get if you turn your back on them. I bet the bread is tasty and moist. Good luck on using up all of it!!!
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My zucchini plants didn’t thrive this year. However, I am not going to be left zucchiniless! I am going to beg, borrow, but I will draw the line at stealing, to get some zucchini.
I am starting a new batch of plants right now in containers so that I can move them into the garage and hopefully still have some during the fall.
Shari
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That’s some zucchini
Thanks for the recipe, looks so good! I love the white dish!
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I have never seen zucchini that big!!! And your recipe sounds yummy!
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