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Zucchini Bread

Zucchini Bread

I have been making this recipe from my Mom’s recipes since I can remember. As the bread is baking, memories come flooding back from childhood, skating up and down the driveway, picking avocados from our tree. Always have loads of zucchini and tomatoes in the summer. Since we are to have what they say is the last snowfall before spring, I dream of summer. This is as close as I can get to summer with this perfectly moist, delicious Zucchini Bread. Makes two loaves.

INGREDIENTS
4 eggs, beaten
2 cups of sugar
1 teaspoon vanilla
2 cups grated fresh zucchini (unpeeled)
1 cup Vegetable Oil
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
3 cups all-purpose flour
1 teaspoon cinnamon
1 cup chopped pecans or walnuts (optional)

METHOD
1. Preheat the oven to 350°F (175°C). Grease two 5 by 9-inch loaf pans.

  1. In a large bowl, mix together the oil, sugar, eggs, and vanilla. Set aside.
  2. In a separate bowl, combine flour, cinnamon, baking powder, soda, and salt.

  3. Add dry ingredients to the egg mixture.

  4. Fold in zucchini to batter.

  5. Fold in the nuts if using.

  6. Divide the batter equally between the loaf pans. Bake for 80 minutes (check for done-ness at 70 minutes) or until a wooden pick inserted into the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.

Yield: Makes 2 loaves.

Nettie is a wife and mother who is passionate about cooking and baking. With 5 children, Nettie insists that all meals, snacks, and desserts come together quickly! You will find a wide variety of easy yet scrumptious recipes on her very popular website Moore or Less Cooking
 
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Yield: 2 Loaves

Zucchini Bread

Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes

Ingredients

  • 4 eggs, beaten
  • 2 cups of sugar
  • 1 teaspoon vanilla
  • 2 cups grated fresh zucchini (unpeeled)
  • 1 cup Vegetable Oil
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 3 cups all-purpose flour
  • 1 teaspoon cinnamon
  • 1 cup chopped pecans or walnuts (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Grease two 5 by 9-inch loaf pans.
2. In a large bowl, mix together the oil, sugar, eggs, and vanilla. Set aside.
3. In a separate bowl, combine flour, cinnamon, baking powder, soda, and salt.
4. Add dry ingredients to the egg mixture.
5. Fold in zucchini to batter.
6. Fold in the nuts if using.
7. Divide the batter equally between the loaf pans. Bake for 80 minutes (check for done-ness at 70 minutes) or until a wooden pick inserted into the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.

Yield: Makes 2 loaves.

Nutrition Information

Yield

16 slices

Serving Size

1

Amount Per Serving Calories 373Total Fat 20gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 17gCholesterol 47mgSodium 245mgCarbohydrates 45gFiber 2gSugar 26gProtein 5g

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Zucchini Bread This is as close as I can get to summer with this perfectly moist, delicious Zucchini Bread. Makes two loaves. via @Mooreorlesscook

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Karen @BakingInATornado

Monday 18th of March 2013

One of the things I love the most about making a recipe that's from family is how it can take you back, bring back memories just by the taste or the smell. It's one of the magic qualities of food. Can't wait for the summer and all the fresh zucchini. I don't have a garden, but I have neighbors who have gardens and that's just as good.

nettiemoore11

Monday 18th of March 2013

You are so right!! I can't wait til summer and hopefully I will have a big vegetable garden by then! You are so lucky to have friends who share their veggies!! Nettie

Foodie Mama

Monday 18th of March 2013

Love, love, love zucchini bread! Looks amazing :-)

nettiemoore11

Monday 18th of March 2013

THank you Foodie Mama! Hope you get a chance to bake a loaf! Nettie

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