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zucchini bread

(2 ratings)
zachsbiggestfan avatar
Recipe by
Phyllis Gesch
@zachsbiggestfan
Round Rock, TX

I'm not sure what I like best about this recipe -- the way it tastes, or how good it makes my house smell while it's baking!

(2 ratings)
prep time 10 Min
cook time 1 Hr
method Bake

Ingredients For zucchini bread

  • 1 c
    vegetable oil
  • 2 c
    sugar
  • 1 tsp
    vanilla extract
  • 3 c
    all purpose flour, sifted
  • 2 c
    zucchini, peeled and shredded
  • 1 tsp
    salt
  • 3 tsp
    pumpkin pie spices
  • 1 tsp
    baking soda
  • 1/4 tsp
    baking powder
  • 3
    eggs
  • 1/2 c
    nuts, optional

How To Make zucchini bread

  • 1
    NOTE: This recipe is a double-batch, so it will make TWO LOAVES. If you only want one, split the ingredient amounts in half.
  • 2
    Preheat oven to 325. Peel and shred zucchini, set aside. Sift flour with salt, pumpkin pie spice, baking powder, and baking soda. Set aside.
  • 3
    Beat eggs until foamy. Add in oil, sugar, and vanilla.
  • 4
    Fold in zucchini.
  • 5
    Add flour mixture.
  • 6
    Turn batter into well-greased/floured or sprayed loaf pans. Bake for 60-75 minutes, depending on your oven. Test center of bread with a toothpick to check for doneness.
  • 7
    Cool in pans for 10 minutes, then turn onto baking rack to cool entirely.
  • 8
    TIP: When bread is cooled, I wrap pretty tightly with saran wrap, then tinfoil and let them sit on the counter for 24 hours. This makes the bread a bit more moist and the spices bloom a bit more. Serve with soft butter.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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