Zucchini Bread Recipe

Zucchini Bread

I need a few recipes in my back pocket for when friends are coming over the next day or I need an edible teacher gift, etc. Here’s one that has been a favorite of mine for years, ever since my mom made it for me as a little girl. The recipe that I had followed forever needed a little healthy tweaking, and though it’s still not what you’d label “health food,” it’s a wonderful homemade treat.

Having my favorite recipes on my blog makes me happy because it’s way easier than digging out a recipe card from some cupboard pile. You can come back to this one when your gardens (or in my case, my friend’s gardens) are in full bloom with zucchini this summer!

  • 3 eggs-beat until foamy
  • 3/4 cup canola oil
  • 1/4 cup applesauce
  • 2 cups grated or food processed zucchini (about 3 small zucchini)
  • 3/4 or 1 cup sugar (depending on how sweet you want it- I cut the original recipe down from 2 cups!)
  • 2 tsp vanilla
  • 3 cups white flour
  • 1 tsp salt
  • 2 tsp baking soda
  • 1/4 tsp baking powder
  • 1 Tbsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 cup chocolate chips
  • 1/2 cup crushed walnuts are optional, I usually skip because bread should be sans crunch in my humble opinion

Bake at 50-60 minutes at 325 in a loaf pan.

Share with a friend.

Comments

  1. Sally Hale says:

    I’ve had many slices of this bread, and can vouch for it! YUMMMM!