Homemade Zucchini Bread

Homemade Zucchini Bread

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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:

This homemade zucchini bread is moist and nutty with hints of cinnamon and chopped pecans. Perfect for a snack or even as breakfast. Yummy! | TheMountainKitchen.com

Mix eggs, sugar, oil, and zucchini in a large bowl.

Sift dry ingredients together in a separate bowl.

This homemade zucchini bread is moist and nutty with hints of cinnamon and chopped pecans. Perfect for a snack or even as breakfast. Yummy! | TheMountainKitchen.com

Gradually stir the dry mixture into the wet mixture until well blended. Add nuts and stir them into the mixture.

This homemade zucchini bread is moist and nutty with hints of cinnamon and chopped pecans. Perfect for a snack or even as breakfast. Yummy! | TheMountainKitchen.com

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.

This homemade zucchini bread is moist and nutty with hints of cinnamon and chopped pecans. Perfect for a snack or even as breakfast. Yummy! | TheMountainKitchen.com

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.

This homemade zucchini bread is moist and nutty with hints of cinnamon and chopped pecans. Perfect for a snack or even as breakfast. Yummy! | TheMountainKitchen.com

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

This homemade zucchini bread is moist and nutty with hints of cinnamon and chopped pecans. Perfect for a snack or even as breakfast. Yummy!
Course Dessert, Snack
Cuisine American, Baking
Keyword bread, zucchini
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 16
Calories 230kcal

Ingredients

  • 3 eggs
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 2 cups zucchini grated
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ cup pecans chopped

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.

Nutrition

Calories: 230kcal | Carbohydrates: 44g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 30mg | Sodium: 159mg | Potassium: 114mg | Fiber: 1g | Sugar: 25g | Vitamin A: 75IU | Vitamin C: 2.8mg | Calcium: 25mg | Iron: 1.4mg
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can’t wait to see them! Don’t forget to mention @TheMountainKitchen or tag #TheMountainKitchen!
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8 thoughts on “Homemade Zucchini Bread”

  • 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!

  • 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!

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