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
Thank you for the recipe! I lost my grandmothers recipe and yours seem so very close to what I remember! I live in Virginia now for the last 23 years but I too am a Hoosier! Grew up and raised my children in Terre Haute!
Made this Zucchini Bread a few years back when our garden was full of zucchini. Today I Looked all over for the recipe and remembered the Happy Cooker. This is a perfect recipe, used many times. Makes a nice gift too.
Thanks for having this great “Zucchini” recipe.
So glad you love it Florence! Thanks for letting me know!
~Liz
Sounds wonderful! I have zucchini in the freezer & will have fresh soon. I am diabetic. I will switch the oil to applesauce (homemade, NO sugar). Do you think it would turn out OK if I cut the sugars to 3/4 cup? Or will this end up too bland? Ideas? Guess I can experiment, too!
Hi Jo Ellen, I have never made this recipe using applesauce, however I don’t think it will be a problem. The only thing is, the recipe is already very moist, so just be aware of that.
Yes, you can certainly experiment with the sugar also.
Happy Baking!
~Liz
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.
well got the recipe written down and all the extras written down and am off to the kitchen to make some of this bread. sounds yummy. will let you all know how it turns out.
I made this in mini loaf pans, and also used this recipe to make zucchini bread in a jar for the church bake sale! I had used another recipe previously….but decided to try this and it is Fantastic!! I love it! Thank you sooo much for sharing.
I’m so glad you liked the Zucchini Bread, Lisa! It’s definitely a favorite here! Thanks for stopping by and letting me know!
Thanks! I’m trying it today used butter instead of oil hope it works!
I have 28 zucchini plants growing right now. 🙂
I cook it every way possible!
Love Zucchini Bread! I will definitely try this recipe. I used to grow Zucchini and I found that the medium size were much more juicy then when I let them get too overgrown. 😉
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!
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. 🙁
I just picked my first zucchini of the year a few days ago. This recipe sounds like the one I make, but I usually add raisins or chocolate chips in too 🙂
Linda
I made this today with our surplus of garden zucchini. I have called OMG zucchini bread. I used coconut oil for the oil. I also made zucchini cakes for lunch, but your bread was the hit of the meal.
I just got zucchini from a friends garden yesterday and just seeing the picture of your bread confirmed I must bake some today 🙂
Love the blog btw 🙂