Zucchini Bread ~ Delicious, Comforting Zucchini Bread Recipe Straight from Grandma’s Recipe Box! Moist, Delicious Quick Bread Stuffed with Zucchini!
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The hubby has been begging for Zucchini Bread for a good two months now. I finally remembered to look for zucchini at the grocery store and he was ecstatic when he walked in the door and there was fresh zucchini bread! This recipe comes from my Aunt Cheryl. Out of all the Zucchini Bread Recipes I’ve tried this is a never-fail one. I remember making this for one of my cooking classes in college. We had to prepare a meal for 40 people during this class and it was my night to be “manager” which included coming up with a seven course meal and I included this for my bread. I had several classmates question me about “zucchini bread”??? I said don’t knock it until you try it! After the meal was done and we were doing out taste testing and review my classmates single heartedly agreed that the recipe was all I had talked it up to be.
I currently have zucchini coming out of my ears and everywhere else. I’m pretty sure I could make a batch of Apple Zucchini Bread, Banana Zucchini Bread, Double Chocolate Zucchini Muffins, Cinnamon Swirl Zucchini Pumpkin Bread and still have some leftover for Hamburger and Zucchini Skillet! That garden is sure producing this year!
The girls have been so cute with the garden. It’s the highlight of their day when they can go check it. They beg and beg. I think they’d be out there every hour if they could be!
Zucchini Bread Ingredients
- Vegetable Oil
- Baking Powder
Luckily this recipe turned out last night because I have been on a roll of things not going so great. For example – As the hubby was tossing out a half pan of bars that didn’t turn out he yelled from the kitchen “Julie you sure are striking out on this cooking thing lately.” Then added, “Want to take a picture of me throwing away your bars?” How helpful of him! Supper tonight looks like it’s redeeming me also, well it smells like it is so hopefully it will.
- 1 c. vegetable oil
- 2 c. sugar
- 3 eggs
- 2 c. zucchini
- 1/2 c. milk
- 3 c. flour
- 3 tsp cinnamon
- 1 tsp soda
- 1 tsp baking powder
- 1 tsp salt
Cinnamon Sugar Topping
- 1/4 c. sugar
- 1 tsp cinnamon
- Press water our of zucchini. In a large bowl combine oil, sugar, eggs and zucchini until combined.
- In a separate mixing bowl combine flour, cinnamon, soda, baking powder and salt.
- Add second mixture to first alternating with milk.
- Pour into two greased loaf pans.
- Mix topping ingredients together and sprinkle on top of bread.
- Bake for 1 hr at 350 degrees or until toothpick inserted into middle of bread comes out clean.
|Serving Size||1 slice|
|Amount Per Serving||As Served|
|Calories 337kcal Calories from fat 136|
|% Daily Value|
|Total Fat 15g||23%|
|Saturated Fat 1g||5%|
|Dietary Fiber 1g||4%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
Cinnamon Swirl Zucchini Bundt Cake – Moist Zucchini cake with a cinnamon swirl and cinnamon glaze!
Banana Zucchini Bread ~ Incredibly Moist, Easy and Loaded with Banana and Zucchini!