In this post I will show you how easy it is to make homemade zucchini bread. And at this time of year when you might be getting a little tired of sautéed zucchini, grilled zucchini, roasted zucchini……..this is a great recipe to mix it up.
It’s one of those foods that is called bread but should probably be called cake! I got this recipe from my sister-in-law many years ago and it’s the only zucchini bread recipe I use. And… since it is called bread that means you can eat more of it right?!
Begin by pureeing 2 to 3 medium sized zucchinis in your blender.
I like to leave the peels on because don’t they say “the peel is good for you” though I’m not really sure who “they” are! I also leave it on because it is easier and I can not tell a difference in the bread when I do peel the zucchini and when I don’t peel the zucchini. So….it’s staying!
In a medium sized bowl add the dry ingredients and mix together until well combined.
In a different medium sized bowl cream the sugar, oil, and eggs. Add the pureed zucchini and vanilla and mix it all together.
Next, add the dry ingredients and stir until well combined. If adding any extras like chocolate chips or pecans now is the time to softly fold them into the zucchini bread batter.
In a prepared 8″x 4″ loaf pan carefully pour in the batter. And how about that color? Wow!!! That is something, but I promise it won’t matter once it starts baking and your house smells AMAZING!
Baking Homemade Zucchini Bread
Place in a 325° F oven and bake for 1 hour. Test the center for doneness by sticking a toothpick into the bread. If the toothpick comes out clean the bread is done baking. If there is batter stuck to the toothpick keep baking for another 5 minutes and test again.
Once the bread has finished baking, remove it from the tins and allow to cool on a cooling rack. Or cut off a big old slice and slather some butter on it while it is hot. You won’t regret it!
(I made one with chocolate for me and one without for my husband. And the kids ate some of both!)
If you don’t know what to do with all that zucchini rolling around every fall this is a great recipe to try. If you have any leftovers the bread can be stored in an airtight bag for up to 5-6 days.
- When blending the zucchini, cut it first into smaller chunks and only add a few pieces at a time until it becomes smooth.
- When preparing the bread tins, use parchment paper to line the bottom and up the sides of the tin. This will make it SO much easier to remove the bread from the tins.
- If you have extra zucchini blend it all up and freeze it in 2 cup portions to then use throughout the winter.
Other Recipes to Try
- Two medium sized mixing bowls
- Mixing spoons or beaters
- Measuring cups and spoons
- Two 8"x 4" loaf pans
- parchment paper
- 1 cup white sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 3 eggs
- 2 cups pureed zucchini
- 2 tsp vanilla
- 3 cups all purpose flour
- 1 tsp salt
- 1/2 tsp nutmeg
- 1 tsp baking soda
- 1/4 tsp baking powder
- 3 tsp cinnamon
- 1 cup chocolate chips
- ½ cup pecans or walnuts
- Preheat oven to 325°
- Line with parchment paper two 8" x 4" loaf pans and then spray with cooking spray.
- In a medium sized mixing bowl add both sugars, oil, and eggs. Mix until well combined.
- Add the pureed zucchini and vanilla and mix until well combined.
- Add all of the dry ingredients to a medium sized mixing bowl and stir to combine.
- Completely mix the wet and dry ingredients together until well combined.
- Softly fold in any chocolate chips or nuts if you want.
- Bake for 1 hour.
- Remove from tins and allow the bread to cool on a cooling rack.
- Store in an airtight container for up to 5-6 days.