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:
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.
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
- 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)
- 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.