Zucchini Bread Recipe

My brother and I picked up some beautiful fresh zucchini at the Overland Park Farmer’s Market and Cody wanted to make zucchini bread just like our Grandma always made! So Grandma was kind enough to send over her recipe for zucchini bread so we could give it a shot in the kitchen. We’re not sure where exactly it came from, so if you recognize it shoot me an e-mail and let me know where it came from! We had enough zucchini bread batter to make three loaves of zucchini bread, two 9-inch standard loves and one 8-inch square loaf. Really delicious stuff, folks. If you try this recipe, definitely comment and let me know what you think!

Zucchini Bread Recipe Ingredients

  • 2 cups grated zucchinis
  • 3 eggs, beaten
  • 1 cup vegetable oil
  • 2 cups sugar
  • 3 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/2 teaspoon cinnamon
  • 2 teaspoons vanilla extract
  • 1/2 cup chopped pecans (optional)

Zucchini Bread Recipe Directions

Preheat your oven to 325 degrees, and prepare two 9-inch loaf pans. Wash your zucchini. Cut off the ends, then cut it into chunks and plop it in the food processor and grind until you get a grated mixture. Don’t have a food processor? No problem – just grate your zucchini with a standard cheese grater. ┬áIn a separate bowl, mix the sugar, flour, baking soda, baking powder, salt and cinnamon. Add to the egg-and-oil mixture. Add the vanilla extract and the grated zucchini and mix just until blended, and if you chose to use pecans now’s the time to add them, but my brother opted not to this time. If you’re baking 9-inch loaf pans filled about 2/3 full, bake 50 to 60 minutes, or until golden brown on top and the bread springs back when gently pressed. It should pass the clean toothpick test, too. If you’re doing an 8-inch square pan, or a 9×13 rectangular pan, try 35 to 40 minutes. Note: We doubled the batter and made 3 loaves of zucchini bread, so start with 35 minutes and add 5 minutes at a time till you get the desired texture.

Chocolate Chip Banana Bread

This is not part of the 52 Cakes Challenge, but I happened to have some bananas aging and getting dark that I needed to use. Typically I freeze the ripe bananas if they fully ripen before I get the chance to eat them fresh, and collect them until I have enough to make my chocolate chip banana bread recipe. My chocolate chip banana bread is always a big hit at the office! Here are photos and the recipe to learn how to make chocolate chip banana bread. It’s too easy not to bake it yourself. ­čÖé

Chocolate Chip Banana Bread Recipe Ingredients

  • 3 or 4 black, ripe bananas
  • 5 tablespoons melted butter
  • 0.75 cup sugar
  • 1 egg
  • 2 teaspoon vanilla
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1.5 cups all-purpose flour
  • 0.5 bag of your favorite chocolate chips

Chocolate Chip Banana Bread Recipe Directions

Preheat oven to 350 degrees. Mash the melted butter and ripened bananas together in a large mixing bowl. Mix in the sugar, the beaten egg and vanilla. Mix in the baking soda and salt. Add the flour about 1/2 cup at a time stirring it in completely. At the end, toss in about a half a bag of your favorite chocolate chips. I personally prefer dark chocolate chips, but I happened to have semi-sweet on-hand for the loaf of chocolate chip banana bread you see pictured above. Pour the batter into a 4×8 bread pan. Either non-stick spray it or butter it (I recommend doing this even if it’s a non-stick pan). Bake at 350 degrees for about one hour. Cool the chocolate chip banana bread completely before trying to remove from the pan and serve!

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