Thursday, April 11, 2013

Zucchini Bread

While back in Tennessee someone had given me a bunch of zucchini, and I thought hmmm what to do with this. I remembered my first husband's ex-mother-in-law used to bring us zucchini bread. I set out to find a recipe, the one I found was on this site,, but the site is no longer there. So glad I found, it is a great recipe, and I have had requests to make it, and even offered to be paid for it.

This is a must have recipe if you are growing zucchini, I am!!! Might just make some and sell it, I also have a collected some other recipes for zucchini I would like to share in the future.I also want to say that we have been changing out all GMO junk for the real food, and as of yet I have not made this recipe with the new ingredients.

One thing I love about this recipe is not only does it make great zucchini bread, but it makes two loaves, one to keep, one to share. I also picked up some tricks along the way, used to take me an hour before I could even get it into the oven. But now I have it down to a half hour. First off this recipe calls for 2 cups of shredded zucchini, this part is what took the longest.

Above is the key to saving time, notice the plate has a lip on it, keeps the juice on the plate. So, I use the hand shredder, put the shredded zucchini in the strainer on top of the bowl. I use the spoon to squeeze the juice out and stir it up as I do so. I leave the zucchini in the strainer as I shred more than transfer it to the measuring cup. While it is very simple it has cut time on my time, now for the recipe, sorry no pictures of my bread. I had made it so much the boys have grown tired of it for now.

                                         Zucchini Bread

Photo credit: Food Network

Print This Recipe

Makes two loaves

3 Eggs
2 Cups firmly packed brown sugar
1 Cup peanut oil
2 Cups grated zucchini
1 tsp vanilla
3 Cups flour
1 Cup nut of choice (optional)
2 tsp cinnamon
1 tsp allspice
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder

Beat eggs until think and lemon colored. Gradually beat in sugar and slowly minx in oil. Add zucchini, vanilla. Sift together flour, nuts, spices, baking powder and soda. Add to we wet ingredients stirring only until all ingredients are moistened. Mixing too much will make your bread tough. Pour into two bread pans.

Bake in 325 degree oven for one hour and 10 minutes or until a tooth pick inserted near the center come out clean.

This bread comes out so moist and delicious. This recipe is also located under the recipe tab.

Do have an easier way of shredding the zucchini?

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1 comment:

  1. Thank you for visiting my blog and leaving the great suggestion for zucchini noodles! I'm following your blog!