This easy homemade zucchini bread recipe is a super special treat and is a great way to use all of the extra garden zucchini this time of year!
I admit Homemade Zucchini Bread is one of my favorite breads. When I had to go gluten free this was one of the things I missed the most! (Nope, none of the gluten free substitutes are even close. :-)
One trick to be able to have great Homemade Zucchini Bread all year long is to grate it, lay it on a cookie sheet and then freeze. When frozen, break it into to pieces and put it in a freezer bag. That way you can have zucchini bread all year long!
Homemade Zucchini Bread Recipe
3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon ground nutmeg (optional)
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
1/3 cup water
2 cups grated zucchini
3 tsp. vanilla extract
1 cup chopped walnuts
Preheat the oven to 350 degrees F. In a large bowl, combine the flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine the oil, eggs, water, zucchini and vanilla extract. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.
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Thanks for this recipe. Always looking for a good zucchini bread. Have you baked this above 5,000ft altitude? Wondering if I need to adjust recipe when making at my Aunt’s house in Colorado. Thanks, Joe
You probably will but not too much. Usually for quick breads if you want you adjust the baking powder to 1 tsp per 1 cup flour or the baking soda -1/2 tsp per cup flour. With quick breads because they are so dense it doesn’t make as much difference. Your Aunt will know for her area too and can probably tell you more.
New England Flybaby
Do you squeeze the moisture out of the zucchini before freezing it?
Yes it will help to squeeze out the moisture.