The BEST and only zucchini bread recipe you'll need, passed down from grandma herself.
There are thousands of zucchini bread recipes out there, but none of them are like this one. This recipe, my friends, really is the best.
But why is is the best you ask?
It's a tried-and-true recipe. My grandma has been making this recipe for YEARS! And then my mom started using it. And now it's the only recipe I will ever use when making zucchini bread.
It's easy to make. You don't need to wring out the zucchini with cheesecloth. And you don't need an electric mixer; just a bowl and a sturdy wooden spoon.
It's moist and soft. The butter (or oil) not only helps the flavor profile, but also helps keep the bread moist and it never dries out!
It's freezer-friendly. I love to stockpile my shredded zucchini and make about 4 loaves at a time. Most of the time they go to fellow family members, but a loaf always goes in the freezer to bust out in the Winter when it's snowing out.
It's so customizable! You can use butter or oil, depending on your preference. You can add walnuts, pecans, chocolate chips... literally WHATEVER you want.
You need about 2 cups of shredded zucchini for this recipe. Depending on how much zucchini you are shredding at a time, you'll find your food processor will become your new best friend.
You can also use the old fashioned shred method and use a hand-held shredder and that will do just find; your hand will just be tired after!
I don't like to peel my zucchini before shredding it because I like the color it adds and also the nutrients. If you don't like the skin in your zucchini bread, you can always peel it before shredding.
You can shred the zucchini and instantly make zucchini with it. If you grew as much zucchini in your garden as I did, you can shred it, freeze it and then use it later to make the bread. If you are using frozen zucchini, I would recommend draining it a little before adding it to the bread.
Start by preheating your oven to 350°F. Lightly grease and flour two 9x5 - inch loaf pan. I like to use Crisco and then lightly flour the pan once it's coated.
If you're making zucchini muffins, preheat your oven to 400°F instead of 350°F. And grease the muffin tin, if you are not using liners.
Add butter (or oil), sugar, eggs and vanilla and stir vigorously until light and fluffy.
In a separate mixing bowl, combine flour, sugar, baking soda, baking powder, salt and cinnamon.
Gradually add the dry ingredients to the batter, while mixing slowly. Mix just until the dry ingredients are incorporated.
Gently fold in the shredded zucchini and nuts (optional).
Evenly distribute the batter between the two prepared loaf pans.
Bake at 350°F for 60 minutes, or until a toothpick inserted in the center comes out clean.
If baking muffins, preheat oven to 400°F and bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
OLD FASHIONED ZUCCHINI BREAD
INGREDIENTS
3 eggs
2 cups granulated sugar
1 teaspoon vanilla
1 cup (2 sticks) unsalted butter, or vegetable oil
3 cups flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
3 teaspoons cinnamon
2 cups raw zucchini, grated
1 cup chopped nuts (optional)
INSTRUCTIONS
Preheat oven to 350°F. Lightly grease and flour two 9x5 inch loaf pans.
In a large mixing bowl, beat eggs and sugar together until light and fluffy. Add in unsalted butter (or vegetable oil) and vanilla and beat until smooth.
In a separate bowl, combine flour, baking soda, baking powder, salt and cinnamon.
Gradually add the dry ingredients to the batter and mix until well combined. Gently fold in the shredded zucchini and nuts (optional).
Evenly disperse the batter between the two prepared loaf pans.
Bake for 60 minutes or until a toothpick inserted in the center comes out clean. If making muffins, bake at 400°F for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
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