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Zucchini Bread #BreadBakers

Zucchini Bread #BreadBakers

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.

Zucchini Bread
Zucchini Bread

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 Badge
Bread Bakers Badge

#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.

Zucchini Bread
Zucchini Bread

Quick Breads

Zucchini Bread Recipe

Yield: 10 servings

Zucchini Bread

Zucchini Bread

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

Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes

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.
Yum

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