This is my mother's zucchini bread recipe, super good! This recipe makes 2 loaves.
3/4 cup vegetable oil
2 cups sugar
3 eggs
3 tsp vanilla
2 cups grated zucchini
3 cups flour 3 TBS flour
1 tsp salt
1 tsp baking soda
1/4 tsp baking powder
3 tsp cinnamon
1 cup walnuts, optional
Heat oven to 350. Grease 2 bread pans with crisco, or line with parchment paper.
Mix ingredients in order in a large bowl.
Bake at 350 for 60 minutes.
Cool 10 minutes, remove from pan. Cool completely.
My 1 loaf, lower sugar, gluten free version is:
1/4 cup + 1/8 cup vegetable oil, or applesauce
1/2 cup sugar
1 egg
1 1/2 tsp vanilla
1 cup grated zucchini
1 1/2 cups gluten free all purpose flour + 1 1/2 TBS gluten free all purpose flour
1/2 tsp salt
1/2 tsp baking soda
1/8 tsp baking powder
1 1/2 tsp cinnamon
1/2 cup walnuts, optional
Heat oven to 350. Grease 2 bread pans with crisco, or line with parchment paper.
Mix ingredients in order in a large bowl.
Bake at 350 for 60 minutes.
Cool 10 minutes, remove from pan. Cool completely.
2024 UPDATED 1 LOAF RECIPE:
1/4 cup applesauce
2 tbs butter or ghee, melted
1/4 cup coconut sugar
2 tbs maple syrup
1 egg
1 1/2 tsp vanilla
1 cup grated zucchini
1 1/2 cups gluten free all purpose flour + 1 1/2 TBS gluten free all purpose flour
or
1 cup gluten free all purpose flour + 1 1/2 TBS gluten free all purpose flour + 1/4 cup ground flaxseed + 1/4 buckwheat flour
1/2 tsp salt
1/2 tsp baking soda
1/8 tsp baking powder
2 tsp cinnamon
Heat oven to 350. Grease 2 bread pans with crisco, or line with parchment paper.
Mix ingredients in order in a large bowl.
Bake at 350 for 60 minutes.
Cool 10 minutes, remove from pan. Cool completely.
Metabolic Friendly Version: 2 tablespoons avocado oil
3 tablespoons unsweetened applesauce
1 tablespoon blackstrap molasses
1–2 tablespoons coconut sugar
2 eggs
1 1/2 teaspoons vanilla
1 packed cup grated zucchini squeezed very dry
1/2 cup gluten‑free all‑purpose flour
1/2 cup buckwheat flour
1/4 cup finely ground flaxseed
2 tablespoons coconut flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon salt
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3/4 cup vegetable oil
2 cups sugar
3 eggs
3 tsp vanilla
2 cups grated zucchini
3 cups flour 3 TBS flour
1 tsp salt
1 tsp baking soda
1/4 tsp baking powder
3 tsp cinnamon
1 cup walnuts, optional
Heat oven to 350. Grease 2 bread pans with crisco, or line with parchment paper.
Mix ingredients in order in a large bowl.
Bake at 350 for 60 minutes.
Cool 10 minutes, remove from pan. Cool completely.
My 1 loaf, lower sugar, gluten free version is:
1/4 cup + 1/8 cup vegetable oil, or applesauce
1/2 cup sugar
1 egg
1 1/2 tsp vanilla
1 cup grated zucchini
1 1/2 cups gluten free all purpose flour + 1 1/2 TBS gluten free all purpose flour
1/2 tsp salt
1/2 tsp baking soda
1/8 tsp baking powder
1 1/2 tsp cinnamon
1/2 cup walnuts, optional
Heat oven to 350. Grease 2 bread pans with crisco, or line with parchment paper.
Mix ingredients in order in a large bowl.
Bake at 350 for 60 minutes.
Cool 10 minutes, remove from pan. Cool completely.
2024 UPDATED 1 LOAF RECIPE:
1/4 cup applesauce
2 tbs butter or ghee, melted
1/4 cup coconut sugar
2 tbs maple syrup
1 egg
1 1/2 tsp vanilla
1 cup grated zucchini
1 1/2 cups gluten free all purpose flour + 1 1/2 TBS gluten free all purpose flour
or
1 cup gluten free all purpose flour + 1 1/2 TBS gluten free all purpose flour + 1/4 cup ground flaxseed + 1/4 buckwheat flour
1/2 tsp salt
1/2 tsp baking soda
1/8 tsp baking powder
2 tsp cinnamon
Heat oven to 350. Grease 2 bread pans with crisco, or line with parchment paper.
Mix ingredients in order in a large bowl.
Bake at 350 for 60 minutes.
Cool 10 minutes, remove from pan. Cool completely.
Metabolic Friendly Version: 2 tablespoons avocado oil
3 tablespoons unsweetened applesauce
1 tablespoon blackstrap molasses
1–2 tablespoons coconut sugar
2 eggs
1 1/2 teaspoons vanilla
1 packed cup grated zucchini squeezed very dry
1/2 cup gluten‑free all‑purpose flour
1/2 cup buckwheat flour
1/4 cup finely ground flaxseed
2 tablespoons coconut flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon salt
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