A few weekends ago Lisa’s mom homemade a loaf of zucchini bread for brunch. Each of my kids took a slice. And then another slice. And then another. And then over the next few days Caroline asked me 50+ times to “please make us some sikini bread!!” Finally, I agreed and texted Lisa for her mom’s recipe…
And our large loaf was demolished before the end of the weekend.
Yield: 2 loaves
The Best Zucchini Bread
Ingredients
- 3 eggs
- 1 cup vegetable oil
- 2 cups grated zucchini
- 2 cups all purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/4 teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- 3/4 teaspoon freshly grated nutmeg
- 1 teaspoon salt
Instructions
- Preheat oven to 350.
- Grease and flour two 9" x 5" x 3" loaf pans.
- In a large bowl, mix together eggs, oil, zucchini, flour, sugar, salt, baking soda, cinnamon, vanilla, nutmeg and baking powder.
- Divide mixture into two prepared pans.
- Bake for 1 hour or until cake tester inserted into center comes out clean.
Yields 2 loafs
Note: freezes well
Anita Dowker
Monday 27th of April 2020
Will this taste good made with GF flour?
Sherry Churly
Saturday 28th of March 2020
I loved this recipe. Delicious. Just need to know how to print it without all of the adds.
Tammy Snyder
Friday 20th of July 2018
I love zucchini bread. I'll have to try this!
Chelsey
Thursday 19th of July 2018
Sounds delicious—I’m going to have to try it! Your 2-ingredient pumpkin bread is my go to in the fall!!
Paula B.
Thursday 19th of July 2018
This looks delish. I have been craving zucchini bread since summer began. This may be the recipe my mom used. Thanks for sharing. And, any recipe that makes two loaves (after all that prep), I'm there!