Zucchini Bread Recipe

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Zucchini Bread Recipe

Posted by G. Stephen Jones on Thursday, 31 July 2008 16:22

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Zucchini Bread Photo by The Reluctant Gourmet™

My wife makes great banana bread whenever a bunch of bananas get too ripe for anything else but this week she and my youngest daughter baked the most delicious zucchini bread I have ever tasted. As I mentioned in my previous blog, my daughters are really getting into cooking so we encourage them to help as much as they like. It's great time spent together and offers them some new skills and responsibilities.

The bread is moist, sweet and full of flavor and the addition of raisins and chopped walnuts give every bite a unique taste. With the over abundance of zucchini around from friend's gardens and the farmers co-op we belong to, this is the perfect recipe to help you use up some of those zuccs.

I'm reading this recipe off an old, yellowed and stained index card that my wife keeps in a Ziploc bag in a kitchen drawer. She told me the recipe came from one of her college roommates so I'm not sure where it actually came from but it is worth giving a try.

Zucchini Bread Recipe

Prep Time: 15 min

Cook Time: 1 hr

Total Time: 1.25 hr

Servings: 2 loaves

Ingredients:

3 eggs
1 cup vegetable oil
1½ cups sugar
3 medium sized zucchini, grated & will drained (about 2 cups)
2 teaspoons vanilla extract
2 cups sifted flour
¼ teaspoons baking powder
2 teaspoons baking soda
3 teaspoons cinnamon
1 teaspoons salt
1 cup raisins
1 cup chopped walnuts

How To Make At Home:

Preheat oven to 350° F.

Beat the eggs lightly. Stir in oil, sugar, zucchini and vanilla.

Sift the dry ingredients together and stir into the egg mixture until well blended.

Stir in the raisins and walnuts.

Pour the batter into 2 well greased loaf pans and bake for 1 hour.

Remove the pans from the oven and let the bread cool in the pans on a rack for 10 minutes.

Remove the bread from the pans and let cool completely. If you try to slice it when it's hot, it most likely will fall apart.

Great toasted in the morning with a little cream cheese.

Read 1510 times Last modified on Tuesday, 11 December 2012 17:40

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9 comments

Comment Link Posted by: Vasques on Saturday, 05 November 2011 10:48
Heya i am for the first time here. I found this board and I in finding It really helpful & it helped me out a lot. I hope to provide something again and aid others such as you aided me.
Comment Link Posted by: E.M.Espinoza on Thursday, 14 July 2011 18:13
I'm sitting here livid. I usually just copy and paste a recipe to print, but because you had a specific link to "print this recipe" I used it. Bad idea - it printed out eight pages and even then, the actual recipe was split between two pages. A link to print the recipe should just print the recipe, not the whole web site.

Hi E.M, I am so sorry this happened to you. I just removed the "Print this Recipe" button so it doesn't happen again. I too always just copy and paste but a friend of mine put that button in there. I am working on a plug in or widget so it just prints the recipe while giving you a choice if you want to print the photo or not. Hopefully it won't take too long to find that plug in. Again sorry. - RG
Comment Link Posted by: Jane on Friday, 17 October 2008 12:40
I make Mexican stuffed zucchini a lot. The zucchini is hollowed out into "boats" and discarded. This week, I couldn't bear to throw it out so made your excellent bread. I had enough zucchini for 2/3 recipe so mad one big loaf. Yum!
Comment Link Posted by: Lisa on Tuesday, 14 October 2008 19:40
Hi,

I just noticed your reply to mine. Sorry. I used whatever you had on the original posting. It was fantastic! I made it again and have had requests for the recipe.
It is definitely the best I have ever had!
Thank you again!
Best,
Lisa
Comment Link Posted by: RG on Thursday, 07 August 2008 14:22
Hi Lisa,
Thanks for reminding me to put the oven temp. My wife told me she baked the bread at 350 degrees F.

As for the original ingredients I posted, did you use teaspoons or tablespoons for most of the ingredients. I couldn't read my wife's handwriting and posted tablespoons where it should have read teaspoons so I'm wondering which version you used. If you used tablespoons, I may have to give it a try to see what results you received. RG
Comment Link Posted by: Lisa on Wednesday, 06 August 2008 15:24
I made this recipe the day you posted it - apparently the incorrect version... and it was THE BEST ZUCCHINI BREAD I HAVE EVER HAD!! I will not be making any changes to the recipe as it was originally posted. I used golden raisins and pecans. What was missing, also, was the temp at which it needs to bake at - I did 350 although my mom said that her recipe (similar) called for 325. This is my new standard recipe - I am making some more this week. I got almost 5 mini loaves and it was chewy and moist and fantastic! THANK YOU THANK YOU THANK YOU!!
Comment Link Posted by: The Gang's All Here! on Monday, 04 August 2008 01:48
MMMMM, that sounds and looks delightful! And my goodness, does she look like her mama! :) Thanks for the recipe - I'll be raiding my sister's garden tomorrow for sure :)
Comment Link Posted by: Tod on Friday, 01 August 2008 15:08
One most important ingredient has been left out! Freshly ground toasted almonds! Add about half cup.
We had this divine ( heavenly!) Zuchini bread - without raisins is better - in Key West. Hot our of the oven for breakfast.
That was 25 years ago and I can still taste it!!
Comment Link Posted by: RG on Thursday, 31 July 2008 22:49
I read my wife's recipe card wrong and posted tablespoons for teaspoons. It is correct now.
RG