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Homemade Zucchini Bread Recipe

Homemade Zucchini Bread Recipe

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!

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

Optional Add-Ins:

Chocolate Chips
Shredded Cheese
Cranberries
Other Nuts

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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Reader Interactions

Comments

  1. Village Bakery

    January 21, 2019 at 3:29 pm

    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

    Reply
    • Jill

      January 22, 2019 at 9:28 am

      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.

      Reply
  2. New England Flybaby

    July 5, 2019 at 12:07 pm

    Do you squeeze the moisture out of the zucchini before freezing it?

    Reply
    • Jill

      July 8, 2019 at 10:27 am

      Yes it will help to squeeze out the moisture.

      Reply

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