Summer is in full force here, which means our vegetable garden is starting to produce! We picked a large zucchini and my oldest daughter asked if we could make zucchini bread. Of course, I jumped at the opportunity to have some one on one time with her and teach her how to cook.

This is by far the BEST recipe I have found over the years. The bread is moist and full of flavor. If your kids are like mine and hate vegetables, this is a great way to sneak them in without them even knowing.

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Zucchini Bread Recipe
Prep Time 15 minutes
Cook Time 45-55 minutes
Servings
loaves
Ingredients
Prep Time 15 minutes
Cook Time 45-55 minutes
Servings
loaves
Ingredients
Instructions
  1. Preheat oven to 325 degrees and spray two 8x4 loaf pans with cooking spray, set aside. You can also use mini loaf pans, but you will need to adjust your baking time.
  2. In a mixer, or with a whisk, combine sugar, oil, eggs, and vanilla, mix until creamy.
  3. Add flour, cinnamon, salt, baking powder and baking soda directly to the mixture, mix until almost combined and add shredded zucchini. (if you are using thawed, frozen zucchini, just dump it all in, liquid and all)
  4. Mix until combined and pour evenly into the greased loaf pans. Never fill a loaf pan higher than ⅔ full. Depending on the size of your pans, you may need a third loaf pan.
  5. Bake at 325 for about 45-55 minutes, being careful not to over cook.
  6. Remove from oven and cool on cooling racks. I let mine cool in the pan on its side for a while, then I transfer them to the cool rack. If you move them to soon , you run the risk of leaving some of the bread in the pan.
  7. Let cool completely and store in a Ziploc bag.
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