Friday, September 18, 2009

My Famous Zucchini Bread Recipe!

Hi Friends!

I know it's been a while since you've seen anything from me. And while I still don't have much time, I just wanted to share with you one of my favorite recipes for this time of year! If you have a garden overflowing with zucchini (like me) you'll appreciate this recipe even more!

This is my famous yummy recipe for zucchini bread. It's sweet like a cake, so don't expect this to be a super healthy. Sometimes I reduce the sugar by ¼ cup depending on the day. If you're wanting something more healthy, you can reduce the sugar even more, or substitute agave nectar, honey or molasses for the sugar. You can even add a cup of chopped nuts if you like.

This bread freezes extremely well, so you can use up all that zucchini in your garden and enjoy the bread for months! I also like to make muffins instead of a loaf for grab and go convenience (as well as to ration portions for my kids!)

* 3 cups all-purpose flour
* 1 teaspoon salt
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 3 teaspoons ground cinnamon
* 3 eggs
* 1 cup vegetable oil (I use Olive)
* 2 1/4 cups white sugar
* 3 teaspoons vanilla extract
* 2 cups grated zucchini


1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).

2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini until well combined. Pour batter into prepared pans.

4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Tip: If you want to make this recipe to give as Christmas gifts, you can grate and freeze your zucchini until you're ready to start baking for the holidays!




  1. Yum! Can't wait to try it. How long does it freeze for?

  2. Butterfly Girl:

    I expect it would last at least 6 months in the freezer - maybe even a year. (Mine NEVER lasts that long because we eat it up too quickly!)

    After it has cooled completely, just wrap it well with plastic wrap or put it in a freezer bag and squeeze out all of the air.

    I just transfer my frozen bread to the refrigerator the day before. If I want to eat it the same day, it only takes about an hour to thaw on the counter... I find that it is even more moist after it has been frozen and then thawed. Mmmm...



    PS - After you make your zucchini bread, I think you should create something fabulous to wrap it in for gift-giving this Christmas. And then of course you have to send it to me so I can feature you here! :) Your Stamptastic blog is great!


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