What do you do when a neighbor kindly gifts you a 3 pound zucchini? You make zucchini bread. Lots of zucchini bread. And if you’re me, where is the first place you look for a zucchini bread recipe? Smitten Kitchen, of course.
As usual, Deb did not disappoint. And neither does her zucchini bread. I figure that I can get another three batches out of that zucchini, at least. That should completely satisfy my zucchini bread quota for the summer. Maybe it’s a good thing that the zucchini plants that I put in to keep the squash and tomatoes company have not taken off. Otherwise I would be drowning in a sea of zucchini.
Deb’s Zucchini Bread
This recipe makes two loaves or approximately 24 muffins. Or, if you’re like me, and realize you only have 18 muffin liners you can make one loaf and one dozen muffins. I had cinnamon but I didn’t have any nutmeg so instead, I used all 5 Spice Powder to give the bread its spice.
- 3 eggs
- 1 cup vegetable oil
- 1 3/4 cup sugar
- 2 cups grated zucchini
- 2 teaspoons vanilla extract
- 3 cups all purpose flour
- 3 teaspoons cinnamon
- 1/8 teaspoon nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup chopped walnuts or pecans (optional)
- 1 cup dried cranberries, raisins or chocolate chips or a combination of all three (optional)
Heat oven to 350 degrees.
Grease and flour two 8×4 loaf pans, liberally. Or line 24 muffin cups with paper liners.
In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.
Combine flour, cinnamon, nutmeg, baking soda, baking powder, and salt. Add nuts, chocolate chips, or dried fruit if using.
Stir the flour mixture into the egg mixture. Divide the batter in prepared pans.
Bake loaves for approximately 60 minutes (mine was perfectly done in about 50), or until a tester inserted into the center comes out clean. Muffins should bake in only about 20 to 25 minutes.