Zucchini Bread Recipe
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.
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.
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.
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
A recipe passed down from my Aunt. Recipe from HoosierHomemade.com
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
- 1/4 teaspoon baking powder
- 3 cups flour
- 2 cups zucchini, grated
- 1 cup nuts, chopped (I use walnuts, but any are fine)
Instructions
- 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.
- Beat eggs in large bowl, until foamy.
- Add sugar, oil and vanilla, mix well.
- Add cinnamon, salt, soda, and baking powder. Mix well.
- Add the flour and zucchini alternately, mixing well after each addition.
- Fold in nuts
- 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.
Nutrition Information:
Yield: 48 Serving Size: 1Amount Per Serving: Calories: 124Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 12mgSodium: 86mgCarbohydrates: 15gFiber: 1gSugar: 8gProtein: 2g
Thanks for joining our Thursday Recipe Spree! I am swimming in Zucchini so this recipe is perfect!
Melissa
Looks wonderful, warm, moist… I’m STARVING!!! 🙂 Ever make chocolate zucchini loaf? If not, there’s one for your list. 🙂
Donna
Your bread looks really Yummy! I featured it check it out and grab a button if you’d like!
http://soverycreative.blogspot.com/2010/08/zucchini-bread.html
We made this bread and posted about it. It was great, thanks for the recipe!
We posted here:
http://www.gethealthycheap.com/2010/08/zucchini-bread-distracts-lonely-girls.html
My that bread sure does look good! I am definitely going to make this! Yum! Yum!
I love zucchini bread too! It’s been way too long since I’ve made it.
Lovely photo! Nothing beats a great loaf of zucchini bread, that’s for sure! Happy summer!!
🙂
ButterYum
PS – nice blog – I’ll be back. Hope you’ll stop by for a visit too!
This sounds like an absolutely delicious zucchini bread – and it looks yummy too!
This sounds great, I’ve earmarked a few recipes for this weekend and this will be one of them. I didn’t know zucchini bread was this easy to make and it’s oh so good!
I would love it if you linked this recipe up at my blog carnival.
Family Food Fridays
Hope to see you there!
I need to be making some of this. I have a few chilling in the fridge. I love zucchini bread and zucchini cake. So moist, so delicious….
We have an abundance of Zucchinis here in Florida… definetly a great way to get use out of farm fresh veggies! I love those kinds of recipes!
Thanks for sharing!
Rachel
I love Zucchini Bread. I had a slice for breakfast. I use pecans in mine and I haven’t tried it with brown sugar…..have to try that next time.
Yummy!
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.
@erin, Applesauce is a great idea. Thanks for sharing!
~Liz
Well, I guess now I am just gonna have to make some zucchini bread! Of course I will need to do that early tomorrow morning or late tonight because the oven is not going on when it is in the low 100’s 🙂