Zucchini Bread
Here we have a classic recipe for yummy breakfast bread that we make every year when the zucchinis start popping up on the farm. This moist bread is perfect for a breakfast treat, or afternoon snack.
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This is an easy recipe that you can throw together quickly to bring a tasty breakfast treat to the neighbors in the summer.
I love zucchini and squash, but my least favorite thing about them is how it’s difficult to use it all up without it going bad. It’s so sad when you discover an overripe veggie has gone to waste. This zucchini bread freezes and keeps well after baking when properly preserved.
If you don’t have baking time you can always grate fresh zucchini and freeze it to make something delicious later. My biggest issue with the garden is the way it tells me what to do and when to do it. Freezing baked bread or raw grated zucchini gives me a little more flexibility in the busy summer months that the zucchinis tend to flourish in.
I love my Breville Food Processor for grating zucchini quickly and efficiently. I use this handy machine for many of my food prep jobs.
To make it easier for me to thaw later I gather 1 cup of grated zucchini in a sandwich bag and place them in a gallon sized Ziploc bag. This way you can defrost and use just one cup at a time to equal whatever amount your recipe calls for. I add all the excess moisture in the bag after defrosting to my batter to make sure the recipe will be nice and moist.
How to Make Zucchini Bread
Start by mixing the dry ingredients in a small bowl. Then whisk wet ingredients in a large mixing bowl, and add the dry ingredients to this mixture.
If you are not a fan of raisins and or nuts simply leave them out of the recipe! I have made this many times with and without the added ingredients.
Fill two greased 9×5 loaf pans 3/4 full. Besure to no overfill the pans as they will rise and my spillover if they are too full.
Bake 350°F for 1 hour, or until done. Test by inserting a toothpick in the center, if it comes out dry it’s done. Let cool on wire rack for 10 minutes then carefully release each edge and turn out the bread.
I like using Calphalon Silicone loaf pans. They turn out the cooled bread easily and allow for a quick clean up.
Once the bread is out of the pan slice and serve immediately, or wrap in aluminum foil while still warm. This prevents the bread from getting dried out and keeps it moist and delicious.
To serve more than a few days later the zucchini bread freezes nicely. Simply place the aluminum wrapped bread in a gallon Ziploc bag and place in the freezer when fully cooled. Thaw before serving. If you plan to enjoy the bread in the morning take it out of the freezer and leave it on the counter the night before.
Zucchini Bread Printable Recipe
Zucchini Bread
Classic zucchini bread, easy, sweet and super moist.
Ingredients
Dry Ingredients
- 3 1/2 cups flour, may use 1 cup white and 1 cup whole wheat
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1 1/2 tsp salt
- 2 tsp cinnamon
Wet Ingredients
- 1 cup oil
- 4 eggs
- 1 cup sugar
- 1 cup brown sugar
- 2 cups zucchini, grated
- 1 cup raisins, optional
- 1 cup nuts, optional
- 5 tsp vanilla
Instructions
- Mix the dry ingredients in a small bowl. Whisk wet ingredients in a large mixing bowl, add dry ingredients to this mixture.
- Fill two greased 9x5 loaf pans 3/4 full. Bake 350°F for 1 hour, or until done. Test by inserting a toothpick in the center, if it comes out dry it's done.
- Let cool on wire rack.
Notes
From my experience when you start to smell delicious zucchini bread, check to see if the bread is done. You can freeze this bread by tightly wrapping in aluminum foil and placing it in a ziploc bag.
Enjoy!
More Recipes you will love:
Grandma Shirley’s Chocolate Zucchini Cake
For the entire library of recipes check out the Vittles Page.
Growing Squash in your Backyard Garden
If you’re just getting started with a backyard garden check out Gardening 101. To learn more about how we get started with our squash and zucchini plants head to the Farm to Fork Squash Page.
