Zucchini Bread or Orange Zucchini Bread




Zucchini Bread

Delicious bread!!  With a surplus of zucchini, you can make this bread up in small loaves and freeze it.  You will always have some to take to a friend in need.  Or when you need a quick dessert in a hurry.  I think this would be great served with cinnamon ice cream.

  • 3 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon cinnamon
  • 3 eggs
  • 1 cup vegetable oil
  • 2 cups sugar
  • 1 tablespoon vanilla extract
  • 2 cups unpeeled grated zucchini
  • 1 cup chopped nuts, optional

Preheat oven to 325 degrees.  Grease and flour 2 large loaf pans or 4 small loaf pans.

In a medium bowl, sift together flour, baking powder, baking soda, salt and cinnamon.  Set aside.

In a large bowl, add eggs, oil, sugar and vanilla.  Beat well.  Add zucchini, dry ingredients, and nuts, if using.  Mix well.  Pour batter into prepared pans.

Bake at 325 degrees for approximately 50 minutes for 4 small loaves, or 65 to 75 minutes for large loaves.  Or until tester inserted in the center comes out clean.

Cool in pan on rack for 20 minutes.  Remove bread from pan and cool completely before slicing.  (Bet you can’t wait that long!)

Tip:  If you would like to make Orange Zucchini Bread, just add the zest of one orange to the batter.

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2 responses

  1. Hi Dixie,

    This is almost exactly the zucchini bread recipe I’ve been making for the past 30 years. Only difference is that my recipe calls for 4 eggs rather than 3. Makes it easier to make 1 loaf, or 3 loafs – everything is then easily divisible. I usually add a little bit of nutmeg, and a little bit of ground cloves as well, and it’s really great it you use hazelnuts (filberts) for the nuts.

    My favorite way to eat it is sliced, with a slice of monterrey jack cheese. Really yummy.

    I want to say thank you for all the great recipes – I’ve made the individual cheese cakes twice (although I have to bake them practically 30 minutes at 325 degrees – maybe my oven is on the fritz), and the oven baked fried chicken is a now a family favorite, along with the eggnog bread.

    We saw Phyllis and Paul a month or so ago. They drove up to our vacation place for the weekend. They are doing OK – just a little slower and creakier, it seems, all the time. It’s good that Paula lives just two doors down from them.

    Thank you again, – Helen

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