This is my favorite zucchini bread recipe, my friends! Don’t you love baking zucchini bread? In the summer it seems we all have a lot of zucchini plants growing in the garden. I will be honest with you, a few years ago after moving to the desert, I struggled to grow zucchini plants. I really have to laugh because NO one has trouble growing zucchini, right? Right.
Well, luckily I have a few plants that have produced so many this year I dragged out my bread pans to make some zucchini bread. I used a cheese grater today for the zucchini, and then let it drain in a strainer. Then I squeezed out the excess moisture with a clean hand towel.
Other Zucchini Recipes
Perennial Salvia Plants
Here we are a few years later and I have my gardens working great with a better soil mixture. I realized we needed more bees and I was tired of hand pollinating my plants. I planted several perennial Salvia plants, not Stevia. The bees have been swarming around the purple flowers the last few years so I no longer have a shortage of any vegetables. Yay for bees!!
This recipe is from a neighborhood cookbook printed when I lived in Sandy, Utah. It looks like the date on the cookbook may say 1980. Don’t you just love old cookbooks where you recognize names of neighbors that meant a lot to you when you lived near them?
I’m thinking several people in this cookbook are probably deceased by now. Wow, this cookbook is 37 years old and it still brings me joy, even if the cover is missing.
Zucchini Bread Recipe
Items You May Need In Your Kitchen
- Mixing Bowl or Stand Mixer
- Cheese Grater
- Measuring Spoons
- Measuring Cups
- Bread Pans
- Fat Daddio Bread Pans (7.75 x 3.75 x 2.5 Inch).
Zucchini Bread Recipe
Gather the ingredients as shown below. You can see the vanilla, sugar, flour, shredded zucchini, oil, eggs, and spices.
Preheat your oven to 350 degrees. Cream the sugar, oil, and eggs until smooth. Grease your bread pans and set them aside.
Combine the spices and vanilla, the zucchini, and the flour with the creamed mixture.
Mix thoroughly until mixed together. This recipe is so old it said to sift the flour, but I didn’t.
Scoop or pour the batter into two greased bread pans, I use a smaller size bread pan for my sweetbreads and my regular bread making. These are the size I use: Fat Daddio Bread Pans (7.75 x 3.75 x 2.5 Inch).
This size pan works better for me for two reasons, my bread does not have any preservatives and therefore, it may spoil faster. We can eat smaller loaves much easier.
I do not put my bread in the refrigerator because it dries it out. So, smaller loaves are what I prefer making! Life is so good with homemade bread of any kind, right? Bake at 350 degrees for 50-60 minutes or until a toothpick comes out clean.
I hope you enjoy this recipe as much as my family does.
Zucchini Bread Recipe
- 2 cups sugar
- 1 cup oil (I used vegetable)
- 3 eggs
- 1/4 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- 1 tablespoon vanilla
- 2 cups grated zucchini with skins and all (Raymond reminded me to wring out the wetness)
- 3 cups flour (I use bread flour)
Preheat your oven to 350 degrees. Cream the sugar, oil, and eggs. Combine the spices and vanilla, the zucchini, and the flour with the creamed mixture. This recipe is so old it says to sift the flour, but I didn't. I filled TWO one-pound loaf pans. I bake my smaller loaves for about 50-60 minutes or until a toothpick comes out clean.
This is the size bread pan I used to make my bread and also to make this zucchini bread. My favorite size bread pan.
Add-ons for zucchini bread:
- 1 cup chopped walnuts
- 1/2 cup of grated carrots
- 12-ounces chocolate chips
- Extra cinnamon
- Extra vanilla
- Nutmeg, a little sprinkle
- 1 cups raisins
- 1 cup crushed pineapple, drained (thanks, Mare)
Raymond: Linda, I use this recipe but add two cups of blueberries to the mix–blueberry zucchini bread. Yummy!! Also, a good tip for your readers is to wring the grated zucchini as dry as they can before mixing it in. If they don’t the bread will have too much moisture, take much longer to cook, and just plain won’t taste as good.
How do I store the baked loaves?
I store the loaves in bread bags or ziplock bags.
Can I freeze the loaves of zucchini bread?
Yes, you can freeze the loaves after baking. Place the loaves in an airtight bag wrapped tightly and freeze for 2-3 months.
Please tell me the add-ons you like to add to your zucchini bread, I love to hear from you. Thanks again for being prepared for the unexpected. May God Bless this world, Linda