If there’s one thing I’ve learned about zucchini bread, it’s that everybody seems to have a proprietary recipe. Even people who grew up in the same house, like my sister and I, can’t agree on which recipe is best. (For the record, mine is the award-winning zucchini bread recipe, and I have a blue ribbon from the county fair to prove it! Ha!) 🙂
On the off chance that you might be looking for a new award-winning zucchini bread recipe to try, this one is a proven winner. (See reference to county fair, above!) 🙂
Ingredients:
3 eggs
1 cup oil
2 cups sugar
2 cups grated zucchini (skin and all)
1 tsp. vanilla
3 ½ cups flour
½ tsp. salt
2 tsp. baking soda
½ tsp. nutmeg
½ tsp. cinnamon
Instructions:
1. Preheat oven to 350 degrees.
2. Mix together eggs, oil, sugar, zucchini and vanilla.
3. Add four, salt, soda and spices. Mix well.
4. Bake in two greased and floured loaf pans for 50 minutes or until bread tests done.
- 3 eggs
- 1 cup oil
- 2 cups sugar
- 2 cups grated zucchini (skin and all)
- 1 tsp. vanilla
- 3 ½ cups flour
- ½ tsp. salt
- 2 tsp. baking soda
- ½ tsp. nutmeg
- ½ tsp. cinnamon
- Preheat oven to 350 degrees.
- Mix together eggs, oil, sugar, zucchini and vanilla.
- Add four, salt, soda and spices. Mix well.
- Bake in two greased and floured loaf pans for 50 minutes or until bread tests done.
Hello, can you use butter instead of oil? Also, when you say not to over mix. Do you use an electric mixer or by hand?
Thank you
I have never used butter instead of oil, but I suppose it would work. I always use my stand mixer, but I use the lowest setting and only mix until all ingredients are blended. Hope that helps!
I love to make zucchini bread. Try this, I grease the pan with butter, then dust it with cinnamon sugar, yum! This makes a delicious addition to the loaves. I also put more cinnamon in the mix, can’t have enough of that!
???¿¿¿ how do you get your bread too so high. Mine never turns out that nice
Here are couple tips to try in order to get your quick bread to rise. 1) Is your baking soda fresh? Sometimes, it can sit in the cupboard too long and lose some of its leavening power. 2) Mix dry ingredients together before adding moist ones. 3) Don’t over-mix. Just blend until all the dry ingredients are moistened. (Some experts recommend mixing the dry and wet ingredients by hand.) 4) Try a slightly small bread pan. 🙂
do you pat the zucchini first so it isn’t so wet?
I don’t pat it. You want the zucchini bread to be moist. That said, you might have to experiment a little. If your bread is too soggy, you might want to remove some moisture. Otherwise, no.
Question: I live at high altitude. What modifications should I make to your recipe? It did not rise well – but still tastes delicious.
Great question. Here are a couple of websites to check out:
http://www.kingarthurflour.com/recipe/high-altitude-baking.html
http://www.bettycrocker.com/how-to/tipslibrary/baking-tips/baking-cooking-high-altitudeshttp://www.mountainmamacooks.com/high-altitude/
The general consensus seems to be to decrease sugar and oil, increase oven temp. and flour, and possibly decrease baking time. Each website gives a chart on suggested guidelines. Hope this helps!
Thank you! This really is a great recipe! I made one loaf as directed and added some leftover marshmallows and graham cracker crumbs that didn’t get used in our rocky road. The loaf looks really goofy, but oh my, is it delicious! 🙂
Thank you for sharing. Your recipe was a HIT here in England!
Very moist and lovely!
So glad you enjoyed it!
Hello, My name is Dina
I came across your web page when I was looking up if Zucchini cake can be frozen . Thank you for the information, it was just what I was looking for.
I grow Zucchini every year, and I always make Zucchini cake. It happens to be the same as yours, except I add shredded carrots and chopped walnuts in it.
I did not know that all these years, I have been making AWARD-WINNING ZUCCHINI CAKE. That explains why everyone loves it.
Dina
Your recipe sounds delicious, Dina, and the carrots make it even healthier! Thanks for sharing!
I want to make some zucchini bread but with fruit have you tried blueberry or mango or any others and would I have to alter the recipe at all?
I have never made it with fruit, but I think blueberries would work. The bread is certainly moist enough. I would try adding 1 cup of blueberries, drained. Fold them in as a last step before pouring the batter into the pan. Here are a couple of links, if you want an “official” recipe. http://www.mybakingaddiction.com/blueberry-zucchini-bread/ http://allrecipes.com/recipe/blueberry-zucchini-bread/ If you make it, let me know how it works. Sounds yummy!
How would this do in a bread machine? I have a little baby who doesn’t give me a whole lot of hands off time, so any automation is a huge help. What size loaf would this recipe make?
Hi, Kelsey. I understand about the benefits of automation, but I must confess that I have never used a bread machine. If the bread machine comes with directions for sweet breads, I would think you could make the zucchini bread that way. This recipe makes two standard-size loaves, or four mini loaves.
Sharon from southern IL. Approximately two weeks ago, I made this bread for the first time. It is delicious. I’ve made it twice since then. Today I am adding nuts and raisins and expect it to be even better. I highly recommend this recipe!