Zucchini Bread

This Zucchini Bread Recipe is my favorite. There are lots of variations for this bread recipe, but this one wins for our family!! We hope you like it too. 😊

There are many delicious recipes on our food recipe blog. Here are a few of our favorites to get your search started: Super Moist Cornbread, Cinnamon Vanilla Honey Butter, Vanilla Honey Butter, Banana Blueberry Zucchini Bread, Banana Bread, and Double Chocolate Zucchini Bread.

We always grow zucchini in our garden. The plants produce more than we can use and share so, I like to shred a bunch with my Salad Shooter and freeze it in freezer bags to use all winter. When using frozen shredded zucchini, make sure it is thawed and drained well. It works great.

If you like smaller pieces of zucchini in your bread, you can shred the zucchini and then put the shredded zucchini back through the Salad Shooter. This will give you smaller pieces.

We love to make this in the summer and fall when our garden starts producing zucchini. It is also a family favorite for Christmas day. It is so moist and delicious!

You can also add chopped pecans and/or raisins, if you like them.

Sometimes when we make this delicious recipe, we will double it and freeze some for later. Freezing zucchini bread works well. It’s a good idea to slice the bread before you freeze it. Then, you can take out and thaw the slices you want-not the whole loaf.

Happy Fall and Happy Baking!! 😊😊

Ingredients Needed For Zucchini Bread:

Sugar

Shortening

Zucchini

Water

Eggs

Flour

Baking soda

Baking powder

Salt

Cinnamon

Vanilla

Instructions Needed For This Zucchini Bread Recipe:

In a mixing bowl, combine sugar and shortening with an electric mixer.

Add the shredded zucchini and water and mix. (if you are using shredded frozen zucchini, make sure you let it thaw and drain the water out)

Add eggs and combine.

In another bowl, combine dry ingredients: flour, baking soda, baking powder, salt, cinnamon, and vanilla. Stir to combine. (I like to fluff my flour with a spoon and then use that spoon to fill my measuring cup so the flour is not so packed in)

Add dry ingredients to the zucchini mixture. Combine.

Pour batter into two greased bread pans and bake at 350 degrees for 60 minutes. Allow bread to cool a bit. Slice, serve, and enjoy!

Cook’s Note For Muffins:

This recipe can be made into muffins as well. Just spray your muffin tins with non-stick cooking spray and fill them 3/4 full. Bake at 350 degrees for 18-10 minutes. Easy and they freeze so well. The bread freezes well, too. This is a great make ahead recipe that we use for breakfast when we are in a rush. Just bake the muffins or bread-slice the bread and freeze in freezer bags to use as needed.

Another great idea that helps us a lot, we shred and freeze the zucchini we grow. Store it in freezer bags measured to the amount we need for certain recipes to use at a later time. Just remember to thaw the shredded zucchini and drain the excess water.

If you are wanting to cut the sugar, go ahead and try it. I made these muffins with just the 2 cups of sugar and they were still so delicious!

Other Recipes You Will Love: 💕

Gingerbread Pancakes

Shortbread Apple Dessert

Banana Bread

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