My Go-To Zucchini Bread Recipe

I have been using the same zucchini bread recipe for years; it's an old favorite I found in a Betty Crocker cookbook eons ago and while I often try other recipes this is the one I always come back to.  I do like to mix it up a bit though adding things like nuts, chips (butterscotch, cinnamon, or dark chocolate are my favorites!), or even a cinnamon streusel topping. I have tweaked it just a bit over the years and will give you both my version and Betty's original.



We got 4 small zucchinis in our last Misfit Markets box and I just knew I wanted to make up some zucchini bread with them. So I shredded the zucchini using my food processor and set aside 3 cups; freezing the rest.

Ingredients (makes 2 breads):

3 cups shredded zucchini (summer squash works well too)
1 2/3 cup granulated sugar
2/3 cup vegetable oil
2 teaspoons vanilla extract
4 large eggs
3 cup all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon (I like to use 1 1/2 teaspoons)
1/2 teaspoon ground cloves
I like to add a pinch of ground nutmeg
1/2 teaspoon baking powder
1 cup mix-ins; chocolate chips, nuts, raisins-- this time I left it plain.

Heat oven to 350 and make sure the top of the loaf pans will be in the center of the oven.  Grease the bottom of two loaf pans with vegetable shortening or line with parchment paper.

Mix zucchini, sugar, oil, vanilla, and eggs together in the bowl of the stand mixer (or a large bowl).  Add in remaining ingredients.

Divide batter evenly between loaf pans and bake for an hour or until a toothpick inserted into the middle comes out clean.

Cool in the pans on a wire rack for 10 minutes before using a knife to loosen them.  Allow them to cool to room temperature before storing in an air tight container.



I typically keep one loaf out for us to enjoy and freeze the other for later.  It's delicious warmed up with a little butter, served room temperature with some whipped cream cheese, or even eaten plain.



Linking Up With: On the Edge, A Morning Cup of Joe, Craft Schooling Sunday,








Comments

  1. This looks yummy. I'm growing zucchini and summer squashes this year. Will have to give this recipe a go. Thank you for sharing. #mmbc

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  2. Replies
    1. Thanks! I topped mine with some cinnamon butter last week and it was extra delicious.

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  3. I haven't made zucchini bread in forever but I did make banana muffins yesterday!

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  4. I have never made zucchini bread before, but it seems really good! Thanks for the great recipe!

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    Replies
    1. Oh wow, I can't even imagine. I love zucchini bread and try not to make it all the time.

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  5. Looks delicious! I am going to save it for this summer when we are overrun with zucchini. I hope! :)

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    Replies
    1. Thanks! I hope you are overrun with zucchini too.

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  6. This sounds amazing; I have to try it!!

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  7. I love the taste of zucchini but never tried Zucchini bread! Thanks for sharing the recipe.
    I just signed up for a misfits box, my first box is supposed to arrive on Wednesday, curious to see what we'll receive :)
    Ellibelle's Corner

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    Replies
    1. I love zucchini in just about everything! I'm curious to see what you'll get too.

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  8. I love zucchini bread and I will have to give this recipe a try. I like that it make two loaves of the bread.
    Thanks for the blog visit and enjoy the week.

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  9. Looks great, ,love you can add choc. Chips, etc. have you ever tried adding crushed pineapple? Thanks for sharing at Love Your Creativity.

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    Replies
    1. I have not but I would bet that tastes yummy!

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  10. Yumm! This bread looks amazing! I would love to try it!

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  11. I love zucchini bread and need to make it more often! This sounds and looks delicious!

    Jill - Doused in Pink

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    Replies
    1. Thank you! I love zucchini bread too but rarely think to make it.

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  12. I also use Betty's recipe and have never found one I like better. I've also started baking it in small bread pans. I have a terrible time getting bread to cook through in the middle when I use regular sized pans.

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    1. I find that sometimes I have to cover the top of the bread to keep it from getting so dark (like banana bread-- I swear the edges smell almost burnt before the middle is cooked).

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  13. I've always wanted to make Zucchini Bread. This year I'm trying to grow Zucchini so if I ever get any I'm definitely making some!

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    Replies
    1. It's delicious! You mostly just taste the spices since the zucchini isn't a super flavorful vegetable; which I also think is the reason it's so versatile. Good luck with your crop.

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  14. This sounds absolutely phenomenal! I think I might add butterscotch chips and a streusel topping like you suggested. Yum!

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    Replies
    1. I had planned to do that with this loaf but had recently made oatmeal/ butterscotch chip cookies and my family didn't want any added to this loaf... they just don't like butterscotch and cinnamon nearly as much as I do.

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  15. Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too! Please stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn

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  16. Oh, I love zucchini bread but I haven’t made it in years. I am going to have to give your recipe a try. Thanks for sharing and linking up!

    Shelbee
    www.shelbeeontheedge.com

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