Zucchini bread, who can resist inhaling deeply as this aromatic loaf of deliciousness is baking. When you first cut into it, you’ll notice the bread comes out moist and tender, not dense or heavy. The secret is to place the zucchini in a thin dish towel after it’s shredded, and squeeze the excess water out before you use it.
Now that our gardens are starting to produce this versatile vegetable, it’s the perfect time to try this tasty bread. Plus, when our gardens start producing TO MUCH zucchini, and we cant even give it away any more, this will be your go to recipe for using it up.
My husband gave this bread two thumbs up, which is huge because he can be pretty picky. After he quickly ate two slices, he told me it was better then anything you could buy in a bakery. After having some myself, I have to agree.
Preheat oven to 350 degrees and liberally grease 2 bread pans. (You can flour them as well, but it isn't necessary as long as you grease them really well) This will also make about 24 muffins if you prefer.
In a large bowl or kitchen aid mixer, beat the eggs. Mix in oil, butter and sugar, then vanilla and zucchini.
Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt.
Stir flour mixture into the egg mixture and mix well. Stir in nuts if using. Divide the batter into prepared pans.
Bake loaves for 60 minutes, give or take 10 minutes, and muffins for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Notes
*Did you know zucchini bread freezes well? Make sure your bread is completely cooled. Wrap in plastic wrap, then place into a freezer bag, removing as much air as possible before sealing. Prepared this way, your zucchini bread can be frozen for up to three months.
Shared with: M - Make Ahead meals For Busy Moms, Delightfully Dowling, Claire Justine, It’s a Blog Party T - 33 Shades of Green, Balancing Beauty and Bedlam, Blessed with Grace, All the Small Stuff, Tip Junkie, Mandy’s Recipe Box W - The King’s Court IV, We are That Family, Sugar and Dots, T - Miz Helen’s Country Cottage, Fireflies and Jellybeans, Frugal Follies, The Ease of Freeze, What’s Cooking Love F - Tidy Mom, It’s a Hodgepodge Life, Simply Designing, Rattlebridge Farm, Tater Tots and Jello, Bacon Time with the Hungry Hungry Hippo, Happy Go Lucky Blog, Comfy in the Kitchen, Chic on a Shoestring Budget, Simply Sweet Home, What-About, S - I Am Only 1 Woman, Be Different Act Normal S - Under the Table and Dreaming, Addicted to Recipes
I love zucchini bread! Thanks so much for linking up!
Hi April,
We have a bountiful harvest of Zucchini and this will be a great recipe for us to try. It looks very moist and delicious, we are going to love it. Hope you have a great week end and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Thank you for dropping by Sarah and Miz Helen. : )
Zucchini definitely is bountiful this time of year. Your bread looks delicious and thanks for the tip about freezing.
Your zucchini bread looks wonderful! I just made some last week too, I always add some chocolate chips to mine. But walnuts or other kind of nuts sound really good too!
Hi April! That looks so delicious. Thank you for stopping by. It really means a lot!
This bread looks really good. Thanks for the tip on freezing it and thanks for sharing at Showcase Your Talent Thursday!
That Zucchini Bread looks absolutely amazing. Coming over from Scrumptious Sunday and I’d love it if you link this recipe to Piquant Potluck @Quickasianrecipes.com
Congratulations!
Your recipe is featured on Full Plate Thursday this week. Hope you have a great summer week end and enjoy your new Red Plate.
Come Back Soon!
Miz Helen
I just made this recipe tonight…. It is amazing!! It’s a little sweet for me, so next time i might do less sugar, more zucchini…hopefully won’t mess up the texture? Really great recipe!
So glad to hear you enjoyed the bread! I don’t think decreasing the sugar will affect the texture, but I’m not sure about modifying the amount of zucchini. Let me know how it turns out for you if you try it.