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.