Zucchini Bread Recipe | on HoosierHomemade.com
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Zucchini Bread Recipe

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This basic Zucchini Bread Recipe is one that I have been using for many, many years. It’s packed with flavors from the zucchini, walnuts and cinnamon. Perfect to enjoy along with a cup of coffee in the morning, as an afternoon snack, dessert, and makes a great gift from the kitchen.

Zucchini Bread Recipe | on HoosierHomemade.com

This recipe comes from my Aunt, my Dad’s sister, and her neighbor lady, who was a wonderful baker. They are no longer with us, but I have very fond memories of visiting her and enjoying this delicious Zucchini Bread recipe.

For as long as I can remember my Dad had a huge garden, and every year he would plant 12 Zucchini plants. Well, if you have ever grown Zucchini, you know that they produce lots and lots from just a single plant. He would share the produce with neighbors, friends and family, since there was always way more than my Mom could use.

We planted just 2 plants in our own garden this year, and have had plenty to enjoy. I also like to freeze the zucchini to use during the Winter months.

Zucchini Bread Recipe | on HoosierHomemade.com

To learn how I freeze zucchini, and other fruits and vegetables, head on over to Pocket Change Gourmet. If you are using frozen zucchini in this recipe, or any other recipe, simply defrost it in the fridge overnight or if you forget to pull it out, like I did, just defrost it in the microwave a few minutes, then add the zucchini to your recipe, including the liquid.

Zucchini Bread Recipe | on HoosierHomemade.com

You will get 6 mini loaves from this recipe. I use foil bread pans to make the mini loaves. I like the size because it also freezes well and is the perfect size to share with friends.

Zucchini Bread Recipe | on HoosierHomemade.com

5 from 1 reviews
Zucchini Bread
 
Prep time
Cook time
Total time
 
A recipe passed down from my Aunt. Recipe from HoosierHomemade.com
Serves: 6 small loaves or 2 large
Ingredients
  • 3 eggs
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 cup oil
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • 3 cups flour
  • 2 cups zucchini, grated
  • 1 cup nuts, chopped (I use walnuts, but any are fine)
Instructions
  1. Preheat oven to 350 degrees. Lightly grease and flour bread pans. This recipe will make 6 small loaves, or 2 large loaves, or a combination of the two.
  2. Beat eggs in large bowl, until foamy.
  3. Add sugar, oil and vanilla, mix well.
  4. Add cinnamon, salt, soda, and baking powder. Mix well.
  5. Add the flour and zucchini alternately, mixing well after each addition.
  6. Fold in nuts
  7. Bake for about 30-40 minutes for mini loaves, increase time, depending on the size of your loaf.
Notes
if you freeze the zucchini, just defrost and include all the liquid in your recipe as well.

Comments

  1. erin says

    That’s the same recipe I use and it is wonderful. The only change I make is to use 1 cup of applesauce instead of the cup of oil. The result is the same, but healthier. :) I get lots of tomatoes so I make all kinds of things, but my new favorite is the. Cheesy tomato bread that Dana posted on Dana made it.

  2. Susan H. says

    I love zucchini bread and use this recipe. Next time try adding a small can of crushed pineapple drained…save the juice.. Makes it even better. Then I mix the saved pineapple juice with some confectioner’s sugar into a glaze and drizzle over top of bread. Yummy. Deer ate up my squash and zucchini plants this year. :(

  3. says

    I made this last night (double batch!) and used homemade applesauce from the freezer for half the oil. I was then able to cut about a third the white sugar because the applesauce is so sweet. When I make it again, I’ll probably do all applesauce and cut even more sugar.

    It was SO GOOD and SO MOIST!

    Also, because a friend that was coming over is allergic to corn (and constarch is in baking powder) I used 1/8 tsp more baking soda and 1/8 tsp cream of tartar. Worked beautifully.

    Thanks for the recipe! It’s a keeper!
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  4. says

    WELL THE ZUCCHINI BREAD IS BAKED AND COOLING AND YUMMY. I THINK IT LACKED A LITTLE FLAVOR……BUT I ALSO THINK THAT IS BECAUSE OUR ZUCCHINI WAS OLD….YES I SAID OLD. AND AFTER GETTING A COUPLE SEEDS IN A FEW BITES REALIZED MIKE DID NOT TAKE ALL THE SEEDS OUT. IT IS A MOIST ZUCCHINI BREAD AND I THINK WITH FRESH ZUCCHINI WOULD BE FABULOUS. DEFINITE REDO FOR THIS HOUSE HOLD. I DID NOT ADD THE NUTS IT ASKED FOR BUT THE SEEDS ADDED CRUNCH lol. WELL TIME TO RELAX AND THEN MAKING THE BAKED POTATO SOUP THIS AFTERNOON.

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