Is there anything better than zucchini bread? I just love it! Every summer at this time I make a TON of it and freeze it and my kids and I eat it all winter long. It’s the perfect bread to have in the freezer. It freezes great! It’s delicious and almost tastes like it’s a dessert but without all the crazy sugary frosting cakes that my kids love.
I’ve tried a lot of zucchini bread recipes over the years. People have told me I needed to make a healthier zucchini bread without the oil. Well, yuck! I tried the zucchini bread recipes with only a small amount of oil in it and although the taste is okay, it’s dry and more like a bread than a moist, delicious treat. No thank you.
So this is the recipe I always come back to. My Mom got this recipe years ago (like 40 or more!) from our neighbor at the time, Virginia Pelot. It’s funny how you can remember a neighbor from so many years ago. Well, she made the best zucchini bread ever! And I’m so glad she shared her recipe with my mom! I guarantee (yep, strong words, right?) that you will love this recipe too.
And seriously – who doesn’t have a ton of zucchini laying around right now?! Holy smokes! We now have 12 loaves in the freezer =o) And when you are given zucchinis this huge – baking with it is perfect. Look at the size of this bad boy!
Zucchini Bread
Source: Our neighbor from years ago, Virginia Pelot
* 3 eggs
* 1 cup oil
* 3 Tbsp. vanilla
* 2 cups sugar
* 3 tsp.cinnamon
* 2 cups grated zucchini
* 3 cups flour
* 1 tsp. salt
* 1 tsp. baking soda
* 1/4 tsp. baking powder
* 1/2 cup chopped nuts (optional)
Here’s the really hard part. Ready? Mix all of the ingredients together.
Pour into two medium sized greased and floured loaf pans. (I used my mini muffin stone from Pampered Chef and it made 4 loaves.)
Bake in a 325 degree oven for 1 hour.
Cool completely and enjoy!
Delicious!
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looks wonderful. I love zuchinni bread and make a wicked chocolate one. Love for you to add this to my new recipe hop!! http://www.stayingclosetohome.com
I have always wondered about the baking time and temp when you use smaller pans. Did you still cook them for 1hour in the pampered chef pan? Same time and temp as the two med. pans?
Sounds yummy! Have you tried subbing vanilla yogurt for the oil? I do that to make my banana bread healthier, & my whole family agrees it tastes soooo much better with yogurt! Very dense & moist, just like a quick bread should be. 🙂
Yum. I’m going to try this one!
It would be great to have one with less oil. I think I have used applesauce in replacing the oil before. I will have to try this for sure. I have shredded zucchini waiting in the freezer already!
That looks simply tasty!
I LOVE Z bread!! I’ll have to try your mom’s version! Recipes don’t get better from ‘that’ generation!
Someone e-mailed me and asked if I had a zucchini bread recipe? Now I have a killer Chocolate zucchini bread but I don’t think that’s what she wanted.
Can’t wait to try this recipe–don’t you just love your stoneware mini pans?
Have a great week.
I haven’t made any zucchini bread this summer and now I want to. You mentioned looking for healthier alternatives to this, but not wanting the bread to be dry. I have a suggestion that works pretty well. You can use unsweetened applesauce in place of the oil on a 1:1 ratio and it keeps most of the moisture and cuts out a ton of the calories. To keep a bit more of the moisture in I’d recommend adding 3 tablespoons of oil. So, not completely healthy but moreso than all oil. Plus you can’t tell any difference in the flavor.
Yum! Pinning this.
Oh, I’ll have to remember this one next year when my father’s zucchini is coming in. Thank you for sharing on Sharing Saturday!!
Erin,
Your Zucchini Bread looks awesome, I still have Zucchini in the garden to try this recipe. Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
I added ground nutmeg and ground cloves YUM Thanks so much for sharing
i doubled the zucchini, kept everything else the same. yummy!
MAN ALIVE!!! This is amazing!!! I had to remind myself that a taste test was only a teaspoonful! We have zucchini well over our heads, and now here’s something we can do with it!! Thank you sooooo much!!!
Does the recipe really take 3 TABLESPOONS of vanilla, not 3 teaspoons?