My mama made homemade zucchini bread almost every summer. Unfortunately, I couldn’t find the recipe she had given me, so I relied on one of the many church cookbooks she has given me through the years. Although mine will never be as good as mama’s, it turned out pretty good. If you have never tried zucchini bread, you really need to try this recipe. I know it sounds gross, but trust me, you will want to make it again!
David and I frequent a farmers’ market about 30 minutes from our house. We go out of our way to visit this particular market because of the wonderful variety of products it offers. I decided among all of the vegetation that we purchased this weekend that zucchini would be our star vegetable for the week.
This homemade zucchini bread is moist, nutty with hints of cinnamon. Perfect for a snack or even as breakfast.
Here’s how you make it:
Mix eggs, sugar, oil, and zucchini in a large bowl.
Sift dry ingredients together in a separate bowl.
Gradually stir the dry mixture into the wet mixture until well blended. Add nuts and stir them into the mixture.
Pour into two greased loaf pans.
Bake 350 degrees F for 1 hour, or until a toothpick comes out clean when inserted into the loaf.
I do not own two matching metal loaf pans, so I used one glass one and one metal one. They cooked at the same time and temperature and were both ready at the same time. Whenever possible, line your metal pans, with parchment paper. It makes for easy cleanup and your baked goods will pop right out of the pan with very little effort.
I highly recommend a slice while the zucchini bread is still warm with a glass of milk. I hope you will try this recipe.
If you do, let me know what you think!
Homemade Zucchini Bread
Ingredients
Instructions
- Preheat oven to 350 degrees F.
- Mix eggs, sugar, oil, and zucchini in a large bowl.
- Sift dry ingredients together in a separate bowl.
- Gradually stir the dry mixture into the wet mixture until well blended. Add nuts and stir them into the mixture.
- Pour into two greased loaf pans.
- Bake for 1 hour, or until a toothpick comes out clean when inserted into the loaf.
Fat In Manhattan says
I love zucchini bread! I will have to try this recipe.
debbeedoodles says
It is really good and the recipe is so easy. Good luck and let me know how it turns out. 🙂
mjohnson9706 says
Our neighbor has been supplying us with zucchini all summer long. I’m thinking this might just be the perfect way to say “thank you”.
debbeedoodles says
Glad I could help. Stay tuned to Meatless Monday. It’s about zucchini boats. They were yummy! 🙂
Mindi says
Just tried your zucchini bread recipe minus the pecans;) because I don’t like nuts! Turned out great. Will be making plenty more, since I have an over abundance of zucchini right now. Thanks!
Debbie Spivey says
So glad you liked it Mindi! Thank you so much for visiting and commenting. I really love it when people tell me what they think. Enjoy your bread!
Renee says
We had your zucchini bread (with a little artistic license- I have to tweak for my family because I know what they like- switched to brown sugar because it doesn’t affect the diabetics as hard and left out the pecans because I didn’t want to have an anaphylactic reaction, plus I added vanilla because it’s vanilla and I use it in my zucchini bread usually) for dessert tonight- cause it got done just in time- and we hard-core LOVED it. I lost the recipe I used forever ago and this is the second one I have tried recently and I think it is the last one I will try. It’s a keeper!
The Mountain Kitchen says
Hi Renee! I’m so glad you were able to tweak the recipe to your needs and I’m so glad you “hard-core LOVED it”! Awesome!