Zucchini Bread

Zucchini Bread is great way to use up a summer bounty of zucchini. A quick bread that is cake-like in texture and in taste. Trick your kids into eating their veggies!

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This recipe has been in our family for years.  I am sure it is the typical recipe for Zucchini Bread that you can find in cookbooks and around the internet.  

It’s a simple quick-bread recipe without any bells or whistles – just shredded zucchini and the usual suspects of a quick-bread – sugar, flour, oil, eggs, etc.

My favorite part of these types of bread is the crispy top that forms on the top of the loaf- it’s the best!  My girls absolutely loved this bread – no surprise since it’s essentially a cake!

One of my favorite other ways to use zucchini is this Summer Vegetable Pasta!

Gluten Free Zucchini Bread

Although I haven’t tried it myself yet, I have good luck using Bob’s Red Mill Gluten Free 1 to 1 Baking Flour in place of all purpose flour.

Looking for more quick bread recipes?

Check out my favorite quick breads:
Pineapple Carrot Bread
Poppyseed Bread
Pumpkin Chocolate Chip Bread
Ultimate Banana Bread
Double Chocolate Banana Bread

zucchini bread

Zucchini Bread

Meghan
A delicious quick bread to use up extra zucchini in the summer months.
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 2 large loaves

Equipment

  • loaf pan

Ingredients
  

  • 3 eggs (beaten)
  • 1 cup vegetable or Canola oil
  • 2 cups sugar
  • 2 cups grated zucchini (skin on, not squeezed of moisture)
  • 2 teaspoons vanilla extract
  • 3 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup chopped nuts (pecans – I omit due to allergy)

Instructions
 

  • Preheat oven to 325 degrees F.
  • Grease and flour 2 loaf pans or use baking spray with flour.
  • Combine beaten eggs, oil, sugar, zucchini and vanilla.
  • Into a large bowl, sift together the flour, baking soda, baking powder, cinnamon, and salt.
  • Blend dry ingredients into the batter. Add nuts if using.
  • Divide batter between 2 loaf pans and bake 50 – 60 minutes (I use the toothpick trick).

Notes

For chocolate zucchini bread, add 1/2 cup cocoa powder to dry ingredients.
You’re Gonna Bake It After All
bakeitafterall.com
Keyword dessert, snack


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