My mother used to make zucchini bread and it was always a favorite of mine. With all the garden veggies coming in, this recipe is a good use of some of the zucchini that typically grows like crazy in our area. We have less this year but I still have enough to make a batch of this fabulous bread that is really more like a cake. You can watch me make this on my facebook page here:

https://fb.watch/lDEGNZvQPj/?mibextid=l2pjGR

Choose your zucchini that are firm but not hard. Slimy soft spots mean that your zucchini has gone bad. That’s not good!

You can use the small side of a hand grater or

Whatever you have on hand to do the job. I have this nifty Salad Master machine but you can use your food processor too. Whatever gets the two cups of shredded zucchini done for you.

Make sure you remove the tops and tails so you only have the nice moist inside of the zucchini. No need to peel it, just shred it.

Combine the first five ingredients into your mixing bowl. these should be all of your dry ingredients.. Blend them together until evenly mixed in. This is your three cups of all purpose flour, 3/4 tsp salt, 1 tsp baking soda, 2 cups sugar, 1 tsp ground cinnamon…now blend!

Mix all remaining ingredients in a second bowl. In this bowl we will combine 1 cup chopped pecans or walnuts (I used walnuts), 3 eggs beaten, 1 cup of canola oil (you do you), 3 cups shredded zucchini, 2 tsp pure vanilla extract. I only use pure vanilla extract because I do not like where imitation vanilla is sourced. No beaver butt in my bread!

The perfect prepared pan!

I always greats, sugar, and flour my baking dishes. This prevents sticking but more than that…it creates the perfect crust on the outside of the bread or the cake that I am baking. You’re just going to have to trust me.

I did one loaf and one pan of mini loaf pans. These mini loaf pans came from Pampered Chef which you can buy from my site here:

https://www.pamperedchef.com/pws/bena/shop/Cookware+%26+Bakeware/Baking+Pans/Mini+Loaf+Pan/100020

Mini muffin pans bake for thirty minutes and can be easily removed with a spatula if needed. Mine just lifted right out.

This stuff is addictive! Enjoy it warm with a cup of coffee or as a mid afternoon snack. You’re going to love this bread even though it is more like a cake to me.

Y’all be sweet! -Bena

Zucchini Bread

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Course bread

Cuisine American

Equipment

• Measuring cups
• measuring spoons
• Grater For shredding zucchini
• mixer Hand or stand mixer is fine

Ingredients

  

• 3 cups all purpose flour
• 3/4 teaspoon salt
• 1 teaspoon baking soda
• 2 cups sugar
• 1 teaspoon ground cinnamon
• 1 cup chopped pecans or walnuts
• 3 eggs beaten
• 1 cup canola oil
• 3 cups shredded zucchini
• 2 tsp pure vanilla extract

Instructions

 

• Combine all dry ingredients in mixing bowl. Combine all the other ingredients in a separate bowl with zucchini. Slowly incorporate the zucchini mixture into the flour mixture. Pour batter into prepared baking dishes. Prepare baking dishes as follows:
• Preheat oven to 350
• 2 regular sized loaf pans: grease pans with vegetable shortening, coat bottom and sides well with a thin coat. Sprinkle one tablespoon of sugar into the pan, turn and pat to coat. Sprinkle one tablespoon of flour into the pan, turn and pat to coat, flip pan upside down and pat one good time to remove excess. Bake loaves for 50 minutes or until a toothpick inserted comes out clean.
• 2 mini loaf pans: spray a thin coat of nonstick cooking spray into each mini loaf section. Sprinkle a small amount of sugar into each section. One teaspoon should evenly distribute over one mini pan. Go back and sprinkle a tiny amount of flour in each section and tap out extra. Bake mini muffins for 30 minutes.
• Remove baked muffins and allow them to cool or serve warm with butter. Yum!

Keyword Breakfast, breakfast cake, Zucchini, zucchini bread