My all-time favorite way to enjoy zucchini is to make it into a sweet and spicy bread. Yes, I’m talking about delicious zucchini bread!
Today I am sharing a zucchini bread recipe given to me by a long-time reader of The Mountain Kitchen. Bruce wrote to me in February after reading the blog post for my recipe.
Here is what Bruce had to say:
Hi Debbie,
I’ve written you once before about how to plant asparagus. Anyway, I was looking at your recipe for zucchini bread. I don’t know how to make too many things, but on this one, my wife and I do extremely well, and thought you might want to try it yourself, then compare to yours. The difference is the ingredients. This was my mom’s recipe, handed down, but then my wife and I added a little more spices. It’s addictive!
These freeze very well. Wrap them in plastic wrap tightly, then into zip lock bags. Our family loves it when we give them some frozen to take home. I hope you take time to try this. It’s worth it.
Bruce
Other than substituting unsweetened applesauce in place of the oil, I followed the recipe exactly as it was given. The applesauce was just me trying to be a little healthier. Whether you use oil or applesauce is up to you.
Bruce was not joking, this bread recipe is addictive! I don’t think I ever really loved the way I thought I did until I tried this recipe. I loved everything about it, right down to the poppyseed texture of the bread.
My old recipe is boring compared to the Loder’s zucchini bread.
The Loder’s Zucchini bread is easy to make, perfectly spiced with the perfect balance of sweetness and spice. Enjoy a slice for breakfast, as a snack, dessert or any time you want a slice. You won’t be able to stop eating it!
Bruce, thank you for sharing this family recipe with us and giving me permission to share with everyone who stops by The Mountain Kitchen. Family recipes are always the best recipes. What a special treat for us to share.
I hope everyone enjoys this zucchini bread recipe as much as we did.
Loder’s Zucchini Bread
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon nutmeg
- 3 eggs
- 2 cups sugar
- 1 cup oil OR unsweetened applesauce
- 3 teaspoons vanilla extract
- 1 ½ teaspoons almond extract
- 1 tablespoon poppy seed
- 2 cups grated zucchini (about two medium size zucchini)
- 1 cup nuts chopped (walnuts or pecans)
Instructions
- Preheat the oven to 325 degrees F. Lightly grease two 8×4 loaf pans; set aside.
- Sift dry ingredients (First seven ingredients) together into a large bowl; set aside.
- In a large bowl, beat the eggs with a whisk. Stir in the sugar, oil (or applesauce) vanilla extract, and almond extract, poppy seeds and zucchini.
- Gradually add the dry ingredients into the wet ingredients, stirring until smooth and well blended. Add nuts and stir them into the mixture. Then fold in nuts
- Divide the batter evenly between the two greased loaf pans.
- Bake in the preheated oven for 1 hour, or until a toothpick comes out clean when inserted into the loaf.
Wana says
Thanks for posting this.. Like you, I have a recipe for zucchini bread that I like but I trust your recommendation and I’m trying Loder’s this weekend!
The Mountain Kitchen says
Oh Wanda, you are in for a real treat. Enjoy!!
Diane says
This bread looks GREAT, Debiie!
Dana @ IveGotCake says
OMG Yes!!! Whenever I eat this, I can’t stop saying how delicious it is!
Next time there’s a occasion for it, probably sometime in the fall, I’m going to come back here and make this recipe because from your write up alone, I know it’ll be another Zucchini bread hit!
Hope your summer is going well lovely lady 🙂
xoxo
The Mountain Kitchen says
Hey Dana! Thank you! I sure hope you will make this recipe. It’s amazing!! Summer is slipping away… but good! I wish the same fore you! xoxo
Tasty Eats Ronit Penso says
This looks so moist and tasty. Love the addition of poppy seeds in it. 🙂
The Mountain Kitchen says
Thank you, Ronit! I loved the texture the poppy seeds gave the bread. I’m a sucker from any type of crunch!
Patricia @ ButterYum says
Poppy seeds and almond extract? You have my interest piqued!
Bruce Loder says
I always liked my mom’s family recipe, but my wife added some spices which made it better. One day while I was at home and my wife was at work I got out the recipe to make it for my first time. That’s when I added even more ingredients, one being poppy seed. Yes, you are going to love this! Bruce Loder, Kansas
The Mountain Kitchen says
Hope you will give this a try. I loved the texture and the almond extract added so much more to regular zucchini bread. 🙂
Debbie - MountainMama says
This looks amazing, Mountain Sister! Where was this recipe yesterday when I stood in my kitchen for 8 hours processing a mountain of zucchini?? On the plus side, I did have a fabulous chocolate chip zucchini muffin with my tea this morning for breakfast but this one will be next on the zucchini baking list!!
The Mountain Kitchen says
Hey Mountain Sister! My timing is lousy…lol! Definitely make this zucchini bread if you don’t bake anything else! Your muffin sounds delightful!
Pattie Tierney says
This zucchini bread looks phenomenal! I have been dying for some all summer which is why I tried growing zucchini, but they just don’t work for me. After appearing on the vine, much to my delight, they only reach about 2″ – 3″ and then yellow, shrivel, and die. A trip to the Farmers’ Market is obviously in order because I need to make this!
The Mountain Kitchen says
Hi Pattie! I hope you can get some zucchini to make this zucchini bread. You will love it!! 🙂
Antonia says
This looks so amazing! I need a good recipe for zucchini bread, thank you. 😀 Such a nice note to receive!
The Mountain Kitchen says
Hi Antonia! I’m so happy to have this recipe and to share it with others. It’s absolutely delicious!
JESS says
For me personally this recipe was just alright. I think because I was hoping for something like what Grandma used tomake. But this had far too much and many flavors going on for my liking. Thanks for sharing,, I did have fun baking it and trying something new.
The Mountain Kitchen says
Hi Jess! Sorry, you didn’t like this recipe. Thanks for commenting and giving your opinion of it. It’s really hard to make something that a grandmother once made. However, there are two recipes on our site. This one and another one. Perhaps this one is more like what you are looking for: https://www.themountainkitchen.com/homemade-zucchini-bread/ Best! Debbie