Zucchini Bread

Last year, I planted four zucchini plants and they absolutely EXPLODED.  Since I’d never really eaten a lot of zucchini, it wasn’t long before these members of the squash family had taken over a whole shelf in my refrigerator.  So, I set out to find my favorite zucchini bread recipe.  

After a few tries, I settled on Mom’s Zucchini Bread on Allrecipes.  It’s a great master recipe, is easily adaptable, and has great reviews.  Additionally, I have shredded and frozen my zucchini in two cup increments for use in this recipe, as well as frozen the baked zucchini bread with success.

easy zucchini bread recipe

Since zucchini season will soon be upon us again, I wanted to share this recipe with you.

You will need:

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  •  3 teaspoons ground cinnamon
  •  3 eggs
  •  1 cup vegetable oil
  •  2 1/4 cups white sugar
  •  3 teaspoons vanilla extract
  •  2 cups grated zucchini
  •  1 cup chopped walnuts

Preheat your oven to 325 degrees and grease 2 8″ x 4″ loaf pans.  Mix your flour, salt, baking powder, soda, and cinnamon together in a bowl.  In another large bowl, beat the eggs, oil, vanilla, and sugar together.  Add the flour mixture to the egg/sugar mixture and beat well.  Add your zucchini and nuts and stir well.  (Note:  Do not drain your zucchini.  It will make your bread dry.)  Pour batter into the greased pans and cook for 40-60 minutes (until toothpick inserted in center comes out clean).  Cool and enjoy!

zucchini

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5 Responses to Zucchini Bread

  1. Nikki says:

    Sounds delicious! Bread was my go-to recipe when I had an overload of zucchini last year, too. I’ll also add pieces of zucchini or squash to smoothies or homemade ice cream since the flavor is so mild.

  2. Pingback: Recipe: Zucchini Noodles with Roasted Garlic and Tomatoes | Tenth Acre Farm

  3. Rebecca says:

    Thanks for sharing this recipe! I made it tonight and it’s so yummy!!

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