Saturday, September 3, 2011

Zucchini Bread

Growing up, I was not a fan of anything other than white bread. Wonder bread to be exact. I mean it had all those colorful circles. How could any kid not like that? I never ventured to wheat bread, and banana bread was a huge no no. I mean bananas actually in bread?! That was just wrong on so many levels in my sweet, young, little mind. Not to mention my avoidance of anything fruit or vegetably (yes, that is a word!). So, zucchini bread, there was no way you could've paid me enough to eat that!

Then I grew up. Well, I should say my taste buds grew up, kind of but, at least they were willing to try new things. :)  So, in came banana bread, then my yummy pumpkin bread (from Alton Brown), made without the pumpkin seeds cause I eat them all! And now, Zucchini Bread!

I got this recipe from my mother who got it from a friend of hers. Now, I loved the recipe as it was but, if you've not figured out by now and in case the new followers don't know, I like flavor! I like being able to bite into a piece of something and taste a little nutmeg, vanilla or clove. So, I adjusted the recipe. I will give you the recipe as it was and let you know where I changed it. It just needed a little dressing up for me was all and when the house filled with the flavor of the bread, I knew it had turned out alright. :)


2 2/3cps of sugar
2/3cps of shortening
3cps of shredded zucchini ( I used about 4cps - using a "wet" ingredient measuring cup, not dry)
**P.S. A side not here, shredded zucchini means that you peel it first and then put it into your food processor or you can painfully do it by hand with something like a cheese grader if you have no, food processor. Yes, peeling it would seem obvious to some but, my girlfriend tried my recipe and didn't peel it! 
2/3cps of water (I actually used about half of this)
4 eggs
3 1/3cps flour
1/1/2 tsp of salt
1tsp of cinnamon (I used about 1 1/2 - 2tsp)
1tsp ground cloves ( I used what my mother refers to as a rounded tsp, I tell the boys it's a spoonful with a small hill on top!)
2tsp vanilla (I used about 2 1/2 tsp)
1/2tsp baking powder
optional ingredients:
2/3cps of chopped nuts and/or raisins

Preheat oven to 350 degrees Fahrenheit.

The recipe calls for greasing only the bottom of the loaf pans but, I just used parchment paper. I cut it to the size of the bottom and left it long enough to drape over the sides. So, that when it was done baking, I could loosen the ends with a butter knife, grab the ends of the parchment paper and lift. Below is a picture of what I'm talking about. It's blurry because there was a 3yr old under foot trying to peek in there too! So, I turned and snapped. Alas my photo skills are seriously lacking.

Cream together the sugar and shortening in a large bowl (2qt. or so). Stir in the zucchini, water and eggs. Then mix in the rest of your ingredients. I did the whole "baker" thing and slowly added the dry ingredients in, a little at a time but, the recipe doesn't actually call for it. If you've opted for nuts or raisins now is the time to add them in. I used neither of the two.

Divide evenly amongst both pans evenly. And bake for 60 - 70 mins - this is what the recipe called for but, mine took considerably longer. Mine looked considerably runny though, most likely from the added zucchini. So, it needed a bit more time to cook. To check when yours is done, do the toothpick thing or a butter knife coming out of the center clean, will do just as well too.

Let it sit for at least 5 min. Then remove from the pans to cool onto a cooling rack.

Again I apologize if these pictures are not up to par but, I was also using someone else's camera because I forgot to unload the pictures from mine and both memory cards were full. :P

I of course had to sneak a bite while it was still warm and it was delicious beyond belief! My mother loved it, I was making all the yummy noises one does when they're eating something so good, which included a little happy dance. Though not the full on happy dance, just a little shimmy or two! :)

Anyway, hope you all make some of your own soon, because I'm being mean and NOT sharing!

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  1. i don't think i've heard of peeling the zucchini before putting it in the batter... besides... it's a good for you to eat it :)

  2. Yeah it is good for you to eat, lots of good things in there but, that's what the original recipe called for. My friend attempted to do it with the peel on and said it didn't turn out as well as this batch did but, I didn't get to taste hers to see or not. Though, I seriously don't see how it couldn't taste good either way! It was a good recipe! :)

  3. I feel like I've been meaning to make zucchini bread all summer! This looks delicious; I love that it's packed full of zukes.

  4. :) I love Zucchini Bread!! I'm glad you like the amount of zucchini in it too! My one friend almost refused to make it because there was "too much" in it! :D It was totally yummy though. :)

  5. Thanks so much. I love zucchini bread too and love to get enough stuff in there to taste it all. I am coming from Tip Junkie's and I am Shana from and I linked up too. Thanks.

  6. I just got a bunch of zuchini from my parents and will be making some bread tomorrow. I think I will try out your recipe. Thanks for the inspiration.

    If you have a spare minute I would love it if you would enter my giveaway for a custom made pinstripe skirt with pockets.

  7. Thanks for the kind words ladies! :) I'll be happy to check out your blogs as well.