Zucchini Bread

This recipe comes from my great aunt. I always remember I loved her baked treats. Everything always tasted amazing. Her waffles, chocolate chip cookies, homemade ice cream, pies…. all were delicious. It was always a treat to go to her house. I remember this Zucchini Bread from when I was young and always thought her recipe was the best. When this month’s Bread Baker challenge was announced as quick breads, I knew I had to make her recipe.

Another favorite quick bread in our home is our Delightful Banana Bread. I encourage you to check out this recipe as well. Both of these make fantastic breakfasts, or an easy treat to pack in a lunch for work or school. They freeze well so they can be made ahead. It’s a great way to use produce from the garden or before it goes bad if you bought too much from the market.

Bread Bakers

Bread Bakers Logo
Bread Bakers Logo

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient. This month’s theme is Quick Breads.

Quick breads are made with rising agents like baking powder and/or baking soda, not yeast. One bowl has the wet ingredients, another the dry. When mixed together they form a soft dough or very thick batter. The requirement for this challenge includes that the quick bread must be baked in a loaf pan.

Quick Breads


Zucchini Bread Recipe

Zucchini Bread

Zucchini Bread

Yield: 2 loaves
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes

Fantastic homemade Zucchini Bread, a family recipe with a secret ingredient. Moist, fresh and delicious, a perfect start to your day.

Ingredients

  • 3 eggs
  • 2 cups sugar
  • 1 cup oil
  • 2 tsp. vanilla extract
  • ½ tsp. baking powder
  • 2 tsp. baking soda
  • 2 tsp. cinnamon
  • 3 cups flour
  • 1 cup walnuts, chopped
  • 2 cups zucchini, shredded
  • 8 oz. crushed pineapple, drained

Instructions

  1. Prepare two loaf pans with cooking spray or grease and flour.
  2. In a food processor bowl, beat to combine eggs, sugar and oil. Add all remaining ingredients and mix well to combine.
  3. Pour the batter into the two loaf pans, making sure the batter is evenly dispersed.
  4. Bake at 350 degrees for 55 minutes or until a toothpick inserted in the center of the bread comes out clean.
Nutrition Information:
Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 306Total Fat: 16gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 28mgSodium: 150mgCarbohydrates: 38gFiber: 1gSugar: 22gProtein: 4g

Did you make this recipe?

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Zucchini Bread
Zucchini Bread

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9 thoughts on “Zucchini Bread”

  1. Wow, crushed pineapple! What a great secret ingredient! I can see why your aunt’s recipe makes the best zucchini bread. Putting this on my to-make list for when there’s a glut of zucchini in every garden this summer.

  2. Yum! I grew up on zucchini bread, your recipe is very similar to my Great Grandma’s so I know it will be perfectly wonderful.

  3. Renu Agrawal Dongre

    Wow a zucchini bread with crushed pineapple, something different. Would love to try this.

  4. I have baked zucchini chocolate bread but never tried the plain version with walnuts. Addition of pineapple is a great idea. This recipe is bookmarked 🙂

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