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. In 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.
I made this pumpkin guts bread during PumpkinPalooza at my house, alongside the pumpkin cream cheese roll and double layer chocolate cake with pumpkin cream cheese filling and chocolate glaze. It was real yummy. Just saying. I actually made two small loaves of the bread to share with coworkers, and used some of the bread batter to bake the bread in two big jars to send jar cakes overseas to my husband and his friend in Afghanistan. A little home-baked taste of home.
Update: Just added two new pictures from Emily who tried the recipe at home and said it was a hit with her family!
Pumpkin Guts Bread Recipe Ingredients
- 2 cups of fresh pumpkin guts, pureed
- 3.5 cups all-purpose flour
- 2 teaspoons baking soda
- 1.5 teaspoons salt
- 2 teaspoons cinnamon
- 2 teaspoons nutmeg
- 3 cups sugar
- 4 eggs, beaten
- 0.5 cups water
- 1 cup vegetable oil
Pumpkin Guts Bread Recipe Directions
Preheat oven to 350 degrees. Grease two 9″ loaf pans and line the bottoms with parchment paper. Mix the flour, soda, salt, cinnamon, nutmeg and sugar in large mixing bowl. Add eggs, water, vegetable oil and pureed pumpkin guts. Mix completely. Mix well. Pour into your prepared loaf pans and bake for about one hour, or until your toothpick inserted in the center comes out dry. Cool the pumpkin gut bread loaves for a bit, then turn them out of the pans and cool completely on the racks. Or sneak a piece while it’s still warm… Enjoy!
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. 🙂
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!