Mom’s Best Zucchini Bread Recipe – A Homestyle Country Classic

Mom's best zucchini bread recipe was a staple during zucchini season. The zucchini keeps it moist and tender. Enjoy with butter, cream cheese or plain.

Although zucchini noodles and stealth zucchini uses have become popular in recent years, mom’s best zucchini bread recipe was a summer staple when I was growing up. I still make zucchini bread for my family – although now I sometimes use gluten free flour. The recipe is quick and easy, and you can use fresh or frozen zucchini. It makes two loaves, so you enjoy one now and have one to share or freeze for later. (Or, if you have teenagers in the house, simply watch both disappear.)

My husband and I like nuts and my youngest doesn’t care for them. To make everyone happy, I sprinkle nuts on top of the loaves instead of mixing them in so he can dodge them if he likes. I usually mix some coconut right in the batter. The boys aren’t huge coconut fans, but they like it in reipes like this and it makes the bread more filling.

Mom’s Best Zucchini Bread Recipe

Ingredients

  • 3 eggs
  • 1 cup butter, melted
  • 2 cups sugar
  • 2 cups shredded zucchini
  • 3 teaspoons vanilla extract
  • 3 cups flour (may substitute a gluten free flour blend such as Namaste)
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 teaspoons cinnamon
  • 1/2 cup nuts, coconut or raisins (optional)

Directions

Preheat oven to 350F. Grease two 9×5 loaf pans.

In a medium bowl, combine eggs, butter, sugar, zucchini and vanilla until well mixed. In another bowl, blend flour, salt, baking powder, baking soda and cinnamon. Stir into wet ingredients.

Mom's best zucchini bread recipe was a staple during zucchini season. The zucchini keeps it moist and tender. Enjoy with butter, cream cheese or plain.

Add nuts, coconut or raisins, if desired. Spread into loaf pans.

Mom's best zucchini bread recipe was a staple during zucchini season. The zucchini keeps it moist and tender. Enjoy with butter, cream cheese or plain.

Bake at 350 F for 40-45 minutes, until toothpick stuck in center tests dry. (Gluten free flour will take a little bit longer. Cold zucchini will also increase cooking time.) Remove from pans and place on wire racks to cool. Store in a sealed container for several days, or freeze for longer storage. Note: Cracking is normal on the tops of quick bread because of their quick oven rising and lower gluten content than yeast breads.

Mom's Best Zucchini Bread 2016-06-25 12:50:37 Moist and delicious, this home style zucchini bread pairs great with a warm cup of coffee.

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5262 calories
722 g
1046 g
238 g
74 g
127 g
1483 g
3899 g
408 g
7 g
94 g

Nutrition Facts

Serving Size
1483g
Amount Per Serving

Calories 5262
Calories from Fat 2080

% Daily Value *

Total Fat 238g
366%

Saturated Fat 127g
634%

Trans Fat 7g
Polyunsaturated Fat 19g
Monounsaturated Fat 75g

Cholesterol 1046mg
349%

Sodium 3899mg
162%

Total Carbohydrates 722g
241%

Dietary Fiber 23g
91%

Sugars 408g
Protein 74g

Vitamin A139%Vitamin C68%
Calcium58%Iron65%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

  1. 3 eggs
  2. 1 cup butter, melted
  3. 2 cups sugar
  4. 2 cups shredded zucchini
  5. 3 teaspoons vanilla extract
  6. 3 cups flour (may substitute a gluten free flour blend such as Namaste)
  7. 1 teaspoon salt
  8. 1 teaspoon baking soda
  9. 1 teaspoon baking powder
  10. 3 teaspoons cinnamon
  11. 1/2 cup nuts, coconut or raisins (optional)

Instructions

  1. Preheat oven to 350F. Grease two 9×5 loaf pans.
  2. In a medium bowl, combine eggs, butter, sugar, zucchini and vanilla until well mixed.
  3. In another bowl, blend flour, salt, baking powder, baking soda and cinnamon. Stir into wet ingredients.
  4. Add nuts, coconut or raisins, if desired. Spread into loaf pans.
  5. Bake at 350 F for 40-45 minutes, until toothpick stuck in center tests dry. (Gluten free flour will take a little bit longer. Cold zucchini will also increase cooking time.)
  6. Remove from pans and place on wire racks to cool. Store in a sealed container for several days, or freeze for longer storage.

Notes

  1. Cracking is normal on the tops of quick bread because of their quick oven rising and lower gluten content than yeast breads.

beta

calories
5262

fat
238g

protein
74g

carbs
722g

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Common Sense Homesteading http://commonsensehome.com/
Mom's best zucchini bread recipe was a staple during zucchini season. The zucchini keeps it moist and tender. Enjoy with butter, cream cheese or plain.You may also enjoy:

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