Zucchini Bread Recipe
My wife makes great banana bread whenever a bunch of bananas get too ripe for anything else but this week she and my youngest daughter baked the most delicious zucchini bread I have ever tasted. As I mentioned in my previous blog, my daughters are really getting into cooking so we encourage them to help as much as they like. It’s great time spent together and offers them some new skills and responsibilities.
The bread is moist, sweet and full of flavor and the addition of raisins and chopped walnuts give every bite a unique taste. With the over abundance of zucchini around from friend,s gardens and the farmers co-op we belong to, this is the perfect recipe to help you use up some of those zuccs.
I’m reading this recipe off an old, yellowed and stained index card that my wife keeps in a Ziploc bag in a kitchen drawer. She told me the recipe came from one of her college roommates so I’m not sure where it actually came from but it is worth giving a try.
This recipe makes 2 loaves of bread.
Zucchini Bread
Ingredients
3 eggs
1 cup vegetable oil
1 ½ cups sugar
3 medium sized zucchini, grated & will drained (about 2 cups)
2 teaspoons vanilla extract
2 cups sifted flour
¼ teaspoons baking powder
2 teaspoons baking soda
3 teaspoons cinnamon
1 teaspoons salt
1 cup raisins
1 cup chopped walnuts
How to Make Zucchini Bread at Home
Preheat oven to 350 degrees F.
Beat the eggs lightly. Stir in oil, sugar, zucchini and vanilla.
Sift the dry ingredients together and stir into the egg mixture until well blended.
Stir in the raisins and walnuts.
Pour the batter into 2 well greased loaf pans and bake for 1 hour.
Remove the pans from the oven and let the bread cool in the pans on a rack for 10 minutes.
Remove the bread from the pans and let cool completely. If you try to slice it when it’s hot, it most likely will fall apart.
Great toasted in the morning with a little cream cheese.
on July 31st, 2008 at 5:49 pm
I read my wife’s recipe card wrong and posted tablespoons for teaspoons. It is correct now.
RG
on August 1st, 2008 at 10:08 am
One most important ingredient has been left out! Freshly ground toasted almonds! Add about half cup.
We had this divine ( heavenly!) Zuchini bread - without raisins is better - in Key West. Hot our of the oven for breakfast.
That was 25 years ago and I can still taste it!!
on August 3rd, 2008 at 8:48 pm
MMMMM, that sounds and looks delightful! And my goodness, does she look like her mama!
Thanks for the recipe - I’ll be raiding my sister’s garden tomorrow for sure 
on August 6th, 2008 at 10:24 am
I made this recipe the day you posted it - apparently the incorrect version… and it was THE BEST ZUCCHINI BREAD I HAVE EVER HAD!! I will not be making any changes to the recipe as it was originally posted. I used golden raisins and pecans. What was missing, also, was the temp at which it needs to bake at - I did 350 although my mom said that her recipe (similar) called for 325. This is my new standard recipe - I am making some more this week. I got almost 5 mini loaves and it was chewy and moist and fantastic! THANK YOU THANK YOU THANK YOU!!
on August 7th, 2008 at 9:22 am
Hi Lisa,
Thanks for reminding me to put the oven temp. My wife told me she baked the bread at 350 degrees F.
As for the original ingredients I posted, did you use teaspoons or tablespoons for most of the ingredients. I couldn’t read my wife’s handwriting and posted tablespoons where it should have read teaspoons so I’m wondering which version you used. If you used tablespoons, I may have to give it a try to see what results you received. RG
on October 14th, 2008 at 2:40 pm
Hi,
I just noticed your reply to mine. Sorry. I used whatever you had on the original posting. It was fantastic! I made it again and have had requests for the recipe.
It is definitely the best I have ever had!
Thank you again!
Best,
Lisa
on October 17th, 2008 at 7:40 am
I make Mexican stuffed zucchini a lot. The zucchini is hollowed out into “boats” and discarded. This week, I couldn’t bear to throw it out so made your excellent bread. I had enough zucchini for 2/3 recipe so mad one big loaf. Yum!