Tuesday, May 3, 2011

Zucchini Bread

Zucchini Bread (recipe handed down to me by Grandma Johanna Palmer)

3 eggs
1 cup oil
2 1/4 cups sugar
2 cups shredded zucchini (do not peel)
3 tsp. vanilla

3 cups flour
1 tsp. baking soda
1/4 tsp. baking powder
3 tsp. cinnamon
2 tsp. cloves 
1 tsp. salt
Chopped Nuts - optional
Pour into 2 greased bread loaf pans or a 9x13 cake pan.
Bake:  45-60 minutes at 350 degrees (depending on size of pan)

Done when inserted knife comes out clean.

You can eat this right out of the oven or cool it and add some icing on top.  I personally like to freeze it and slice it after it's been frozen. There's something about the freezing process that makes this bread even yummier to me.  

TIPS:  If the bread looks like it didn't cook long enough, my trick is to place it in the freezer and serve it semi-frozen. If it looks like it may have over-cooked, try putting a layer of cream cheese frosting on top or you can drizzle a little homemade icing (powdered sugar mixed with milk) over the top to moisten it up. This works well for banana bread as well.

6/26/11 I baked a batch of this in the convection oven. It seems overcooked at 50 minutes. Next time, will watch it more closely and cook less time. The convection oven is great though! 


  1. Oh my gosh! Thank you for posting this. I wanted to make zucchini bread for Justin this weekend, but couldn't find my copy of the recipe. You saved the day Mom!

  2. Oh, I hope you'll let me know how it turns out! The reason I started this blog is so I could put my favorite recipes where everyone could use them. So glad my efforts paid off! Love you Ms. Amanda!!