Tuesday, July 12, 2011

Zucchini Bread

My hometown is a small town in North Carolina on the Pamlico River.  We spent our weekends on the boat skiing and tubing and hydra sliding.  One of my favorite snacks when we were out on the boat was zucchini bread.  My mom would bake it and wrap it with plastic wrap and chill it in the refrigerator until it was time to head out.  Then she'd pack it in the cooler with some drinks and off we'd go!  After working up an appetite, there was just nothing better than that cool, dense, moist treat!

This time of year, we seem to have tons of zucchini around and the other night I thought about this bread. I called my mom to get the recipe and she whipped it right off the top of her head.  I want to share it with you all while zucchini is in season and so inexpensive.  It's a very simple recipe and so worth your time!

You start out by beating 3 eggs with vegetable oil. 

Once they are well combined, add sugar and beat until light and fluffy.  Then you can add grated zucchini -- look at how yummy this is!

Mix the zucchini into the mixture.

Once the zucchini is mixed in, add the flour and cinnamon and beat until just combined.

Pour the batter into your loaf pans evenly -- I used the Pampered Chef mini loaf stoneware.

After an hour in the oven, each loaf comes out a lovely golden brown.

The zucchini makes this so ooey and gooey and yummy!  Even kiddos will love it and who doesn't love an easy way to get more veggies in their bellies.

Zucchini Bread
3 eggs
3/4 c vegetable oil
2 c sugar
2 c grated zucchini
2 tsp vanilla
2 c flour
2 tsp cinnamon

Preheat oven to 325 degrees.

Beat eggs and oil together.  Add sugar, zucchini and vanilla and combine well.  Mix in flour and cinnamon. 
Pour into greased loaf pans and bake for 1 hour or until toothpick in center comes out clean.

Let cool and then refrigerate.  Okay, that part isn't official, it's just the way I prefer it!  Warm is good, too. :)

Linking up at:


  1. I love reading stories behind peoples recipes.

    This is a great recipe. It's been so long since I made Zucchini bread.

    Hope you can come by Foodie Wednesday again and share it.

  2. Hey there! I wanted to invite your over to my cookbook giveaway that is going on right now until July 16th. Stop on by to enter! Hope you are having a great week :)


  3. Hey Thanks for linking up! Just wanted to let you know I am featuring your recipe next Tues. Come by and grab a button and link up again! http://nap-timecreations.blogspot.com/

  4. Good luck with the new blog. You have a great sense of style design. I have zucchinis growing in my garden right now, so hanging on to this recipe for when I can harvest (it's my first year gardening, still kind of giggle when i say harvest)!



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