An incredible sensation crosses my taste buds when I bite into a slice of this Best Zucchini Bread. A zucchini recipe that my mother, Barbara Mackey, passed down to me over 25 years ago.
One of my fondest memories as a kid is when a neighbor would give my mother a zucchini from there garden and my mom would pull out her small metal recipe box to search for her moist zucchini bread recipe.
She would go into the kitchen and a couple of hours later we would have sweet zucchini bread smells all through the house. Heaven! No need for butter or any other toppings with this bread.
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Is zucchini a fruit or a vegetable?
Wikipedia say that as far as the culinary world is concerned, the zucchini is regarded as a vegetable which is made into savory dishes or an accompaniment to the protein. The swollen ovary of the zucchini flower is called a “pepo” which is a type of botanical berry and the zucchini is botanically a fruit.
How to make Zucchini Bread
Gather all of your ingredients to make the homemade zucchini bread. Preheat the oven to 325 degrees Fahrenheit.
Pick the perfect zucchini whether it is heading to the garden to get a fresh one, going to the farmers market or shopping at your local grocery store. The perfect zucchini is one that is not too big, but not too small.
Smaller ones have a nice tender skin that I will use for color in the bread. Bigger zucchini’s have a tough skin and should be peeled and not used in the recipe. Spray two zucchini loaf pans with non-stick cooking spray.
Do you remove seeds from zucchini for bread?
Small zucchini will not need the seeds removed because they are very tender and cook up well. The bigger zucchini will need the seeds removed. To remove the seeds use a spoon to scrape out any seeds from the middle. See pictures!
How to shred zucchini for zucchini bread.
I prefer to use a small chopper attachment for my Braun hand-held chopper or my Ninja Chopper. If using a larger zucchini peel the skin. Cut the ends off. Slice the zucchini in half the long way.
Chop the zucchini into small pieces that can fit in the chopper. You can also shred this fruit with a hand held box grater, a Robot Coupe or chopper attachment.
Combine the eggs, oil, sugar, vanilla and grated zucchini in a large bowl or mixing bowl. In a separate bowl combine the flour, salt, cinnamon, baking soda, and baking powder, whisk together to mix. Add about one cup of the flour mixture to the mixing bowl at a time until all flour incorporated.
If you want raisins or nuts in this easy zucchini bread recipe, now is the time to add them. A tip about the raisins, soak them in warm water for about 5 minutes to plump them up before adding to the batter.
Split the batter into each greased pan. Bake for 60 minutes and then check for doneness with a toothpick. Bake longer if needed.
Cool the baked zucchini bread before slicing. Store in an airtight container for up to a week. This bread freezes very well.
Wrap tightly in plastic wrap and place in a gallon zip lock bag. Label and date the bag, freeze for up to a year.
More Sweet Bread Recipes
Do you like chocolate? Try my line of Triple Chocolate Zucchini Bread/Muffins!!
- Triple Chocolate Zucchini Bread
- Gluten Free Triple Chocolate Zucchini Bread
- Best Banana Nut Muffins
- Hummingbird Bread
Best Zucchini Bread
An incredible sensation crosses my taste buds when I bite into a slice of this Best Zucchini Bread. A zucchini recipe that my mother, Barbara Mackey, passed down to me over 25 years ago.
Ingredients
- Eggs 3 each
- Oil, vegetable 1 cup
- Sugar, granulated 2 cups
- Vanilla 1 tsp
- Zucchini, grated 2 cups
- Flour, all purpose 3 cups
- Salt 1 tsp
- Cinnamon, ground 1 Tbsp
- Baking Soda 1 tsp
- Baking Powder 1 tsp
- Walnuts (optional) 1/2 cup
- Raisins (optional) 1/2 cup
Instructions
- Gather all of your ingredients to make the homemade zucchini bread.
- Preheat the oven to 325 degrees Fahrenheit.
- Pick the perfect zucchini whether it is heading to the garden to get a fresh one, going to the farmers market or shopping at your local grocery store. The perfect zucchini is one that is not too big, but not too small. Smaller ones have a nice tender skin that I will use for color in the bread. Bigger zucchini’s have a tough skin and should be peeled and not used in the recipe.
- Spray two zucchini loaf pans with non-stick cooking spray.
- I prefer to use a small chopper attachment for my Brann hand-held. If using a larger zucchini peel the skin. Cut the ends off. Slice the zucchini in half the long way. With a spoon remove any seeds from the middle. Chop the zucchini into small pieces that can fit in the chopper. You can also shred this fruit with a hand held grater, a Robot Coupe or chopper attachment.
- Combine the eggs, oil, sugar, vanilla and grated zucchini in a large bowl or mixing bowl.
- In a separate bowl combine the flour, salt, cinnamon, baking soda, and baking powder, whisk together to mix.
- Add about one cup of the flour mixture to the mixing bowl at a time until all flour is incorporated. If you want raisins or nuts in this easy zucchini bread recipe, now is the time to add them.
- Split the batter into each greased pan.
- Bake for 60 minutes and then check for doneness with a toothpick. Bake longer if needed.
- Cool the baked zucchini bread before slicing.
- Store in an airtight container for up to a week.
- This bread freezes very well. Wrap tightly in plastic wrap and place in a gallon zip lock bag. Label and date the bag, freeze for up to six months.
Nutrition Information
Yield
16Serving Size
1Amount Per Serving Calories 212Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 35mgSodium 272mgCarbohydrates 45gFiber 1gSugar 26gProtein 4g
Note: For exact nutritional information, consult your dietitian. All nutritional information is simply a guideline.
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Try these other recipes Rice Pudding, or Baked Spaghetti.
