When my boyfriend was growing up, he had a neighbor that grew zucchini. Every year he would bring over a basket of zucchini and Dan’s mom would make some zucchini bread for him in return. This recipe for zucchini bread comes from his family and has been been tested and approved through all the years. This recipe makes two larger loaves, though sometimes I opt to make half in loaf format and half in muffins, or just halve the recipe to make one loaf. Sometimes I top the bread with a sugar glaze, granola, or nuts.
Last Sunday we went to Hollins Farm to pick fruits and vegetables, including zucchini. Truthfully, I picked five small zucchini (about the size of my finger) just for their squash blossoms. After harvesting the squash blossoms, I grated the zucchini and had just enough for one loaf of bread. Waste not, want not!
Update: This bread always go so fast, so I originally published this post with Instagram photos with the promise of updated pictures and an attempt at zucchini bread with pineapple or dried fruit in it to make this bread perform double duty. I’m happy to report that I was forced to improvise this version recently when I was short a ½ cup of zucchini and 1 egg. I added in ¼ cup pineapple, ¼ pineapple juice, and a couple handfuls of dried pineapples and walnuts. The batter was looking a little thin so I added a couple spoonfuls of Crunchy Biscoff Spread before popping them into muffin liners and topping with granola, banana chips, and chia seeds to make them “healthier”. I tasted one and they were incredibly moist and delicious even two days later. This version is great, but some people hate nuts or pineapple in their baked goods, so know your audience well.
Zucchini Bread Recipe
- Yield: 2 large or 3 medium loaves (24 Servings)
- Ready In:
This recipe has been in our family for years. It is extremely versatile in terms of portions and mix-ins and is always a crowd favorite.
- 3 eggs
- 2 cups sugar
- 1 cup vegetable oil
- 1 tablespoon vanilla extract
- 2 cups zucchini grated, raw & unpeeled
- 3 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 tablespoon cinnamon
- Grease and flour two 8 x 4 inch pans (sometimes I use a parchment sling). Preheat oven to 325° F.
- Beat eggs until fluffy and light. Slowly add sugar and beat well. Add oil and vanilla.
- Stir in zucchini.
- Sift flour, salt, baking powder, soda, and cinnamon and add to wet mixture until combined.
- Pour batter into prepared pans. Bake for an hour, or until tester inserted in the center comes out clean.
- Cool in pan on rack, then remove and slice.
- Cuisine: American