Zucchini Bread

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I have been making this recipe for Zucchini Bread since I was a little girl. It’s the recipe that my mom taught me. One time, she even mailed me some when I was in college – that’s love. I’ve made this around the world – literally, as I baked it once in South Korea. That was a fun adventure – especially since the only vanilla I could find came in these tiny, tiny tubes and I had to coax each and every drop out. That was totally worth it though, as I wanted to be able to share this special treat with my friends there. Every time I make this zucchini bread for other people, they ask me for the recipe. So I asked my mom if it was okay if I shared it and she okayed it, so I’m sharing it today with all of you. I hope that you find it just as delicious as we do!

Zucchini Bread

  • 3 eggs
  • 2 cups sugar
  • 3 teaspoons vanilla
  • 1 cup oil (Feel free to use any kind of oil – I’ve made it with vegetable oil, olive oil, and coconut oil before and it turned out great every time!)
  • 2 cups shredded zucchini
  • 3 cups flour
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 3 teaspoons cinnamon

Beat eggs until light and fluffy. Add sugar, vanilla, and oil and beat well. Stir in zucchini and salt. Stir together dry ingredients and mix into the zucchini. Put into 2 greased pans. Bake at 350 degrees for 1 hour. Makes 2 loaves (one for now and one for later – haha!)

There you have it! Not a complicated recipe, but the bread that it makes is totally delicious and worth it! Let me know if you try it and what you think! 

Zucchini Bread

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