Zucchini Bread Recipe-The Best One In The World
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, the last two years I have had a struggle growing zucchini plants. I really have to laugh because NO one has trouble growing zucchini, right? Right. Well, luckily I had a few plants that produced some this year before the heat got up to 115 degrees. Today, I got my Kitchen Aid mixer out and the metal grater that attaches to it. Now, I could have used my cheese grater but I was afraid I might grate the skin on my fingers. I think I could have done it by hand faster than the Kitchen Aid, but that’s okay, the zucchini is grated and life is good.
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
- 2 cups sugar
- 1 cup oil I used vegetable oil
- 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 or drain the excess liquid
- 3 cups flour I used white bread flour
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Preheat your oven to 350 degrees. Cream the sugar, oil, and eggs. Combine the spices, the zucchini, and the flour with the creamed mixture. This recipe is so old it says to sift the flour, but I didn't. The recipe says to cook in two bread pans for 1 hour. I filled three one-pound loaf pans. I baked my smaller loaves for 50 minutes.
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 grated carrots
12-ounces chocolate chips
Extra cinnamon
Extra vanilla
Nutmeg, a little sprinkle
1 cup Raisins
1 cup crushed pineapple, drained (thanks, Mare)
Readers comments:
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.
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 you and your family.
You mentioned zucchini, I bought a little “cookbook” just for zucchini recipes. It has maybe 20 or 30 recipes in it but the recipes are good. Have you ever made Bread and Butter out of zucchini? They taste the same and look the same. Only you know they are zucchini. Try it you’ll be surprised.
Old Cookbooks, our family has my mom’s old cookbooks and not only is the cover off but the pages are
just laying loose between covers. We try to keep all the pages, cover included together but yes great recipes.
I think I have maybe 40 to 60 cookbooks myself. Love them.
June, I love hearing you have 40 or 60 cookbooks! Do you use rubber bands to hold the pages together of some of your cookbooks? LOL! I can’t part with these gems! I think I have tasted bread and butter pickles made out of zucchini, yummy! Now, my mouth is watering for one! Hugs, Linda
I love zucchini bread. Your recipe is very similar to mine, which was handed down to me from my great-aunt. My favorite addition is crushed pineapple! Hugs to you, my friend, Mare
Hi, Mare, oh my gosh I have got to go add crushed pineapple to the list! See, this is why I like to ask to help remind me what I forgot! Love it, Hugs, Linda
This is the exact recipe I got from my mother – with one small exception. My recipe says 3 t cinnamon OR 1 t allspice, 1 t cloves, 1 t cinnamon. I’m not a big cinnamon fan, so I’ve always made it with all three spices – for over 50 years I’ve been making it! It is the most delicious zucchini bread ever!!
Hi Kathie, WE HAVE THE SAME RECIPE!!! I love it even with a few variations. I agree this is the most delicious zucchini bread ever!! Hugs, Linda
Linda, I use this recipe but add two cups of blueberries to the mix–blueberry zucchini bread. Yumm!! 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.
HI Raymond, oh my gosh, I should have mentioned the wringing or draining of the zucchini. I love the 2 cups blueberries, I’m adding it right now! Thank you again for your great comments! They always make me smile! Linda
My grandmother had a recipe for zucchini bread that included using chocolate pudding mix. That was the best bread I can remember ever eating. Both my sister I have searched high and low for a recipe that uses chocolate pudding mix to no avail. Does anyone else have a recipe that has pudding in the mix.
Hi Echo, I would love that recipe!! Linda
I have several zucchini’s from my garden waiting to be made into bread. Looks yummy!
Carol, I may come snag some and give you some bread! <3