Zucchini Bread

Aug 1, 2021 | Breads, Food

Happy Monday everyone! It’s August 2nd and I’m kicking it off with my delicious zucchini bread recipe that was handed down from my grandmother to my mother and then to me! I’ve been making this recipe for YEARS now and because it is so delicious packed full of zucchini chunks, large pieces of walnuts, and a little extra cinnamon for a bit of spicy sweetness, I included it in my Sit, Stay, Eat 3 cookbook available as a digital download via my store!

August is special for me because it is my birthday month! August 18th is my day and because of that, I’m dedicating the whole month on the blog to food recipes! I’ll be sharing new recipes with you that I hope you enjoy, as well as, some doggie treat recipes too. Of course, I’ll be showing off Jake And Maggie and some pretty new dishes I just purchased at Walmart! Anyone up for a new tablescape????

Zucchini Bread | www.twoadorablelabs.com

This recipe is so versatile and easy to make. Sometimes I substitute the zucchini for bananas and make banana bread! You can also add cranberries which is always fun for the holidays. I normally don’t decorate the top of the bread but spreading out slices of zucchini, bananas, berries, or nuts on top and then baking them into the bread can jazz up your dessert for any holiday. Served up warm out of the oven with a sliver of salted butter from Land O’ Lakes is always one of our favorites. This recipe can also be made as muffins but I prefer a large thick warm slice of bread with a cup of coffee.

All you need is two bowls; one for the dry ingredients and one for the wet ingredients, two bread pans, a spoon, and a mixer. Set out your ingredients and prepare your work space and it’s time to get started. I first turn on the oven temperature to 325 degrees and while the oven is heating up, I start with mixing up the baking soda, flour, salt, baking powder, cinnamon, sugar, and walnuts.

Then mix up your crisco oil (I used Canola oil), zucchini, eggs, and vanilla. The recipe calls for shredded zucchini but I chose to try something different this time. I sliced three medium sized zucchini’s into 1/2” medallions and then quartered them into chunks. I lightly chopped the walnuts leaving them in larger pieces and added them to the dry mixture. I chopped up the zucchini and added them to the wet mixture and then slowly blended the dry and wet ingredients together until I got a consistency of a thick dough.

Spray your bread dish (I used glass) with PAM Cooking Spray and spoon out enough dough to cover each dish half way up. Bake at 325 degrees for 1 hour. A little secret of mine is that I always take my breads and cookies out of the oven when they are a little gooey in the middle. My directions are a bit different than the recipe card states below because I tried something a little different this time but I wanted to make sure the recipe read as it does in my cookbook. Either way, this will turn out amazing and you will love it! As long as you are SLOWLY (a cup at a time) mixing the dry ingredients into the wet, you are correct. Just make sure you slowly add the dry ingredients because when you turn on the mixer, the flour will fly up out of the bowl and go everywhere.

Serve warm with a pat of butter or a large spoonful of vanilla ice cream on a colorful Pioneer Woman dinner plate. Store in an air tight container for up to 3 days. But honestly, my zucchini bread never lasts that long in the Domitrovich house :-).

Looking for more food related posts, check out Jake’s Glazed Spare Ribs, and let me know if you try them! I love reading your comments! Follow through to the bottom of the post for product related items from Amazon and more posts from Two Adorable Labs blog!

Zucchini Bread

A gooey in the middle bread packed full of zucchini chunks, walnuts, and cinnamon!

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Course: Bread,

Cuisine: American

Keyword: Zucchini, bread, walnuts,

Author: Bobbi

Ingredients

Dry Ingredients

3 cups flour
1 tsp baking soda
1 tsp salt
1/4 tsp baking powder
2 tsp cinnamon
2 cups sugar
1/2 cup walnuts, chopped

Wet Ingredients

1 cup Crisco Oil
2 cups zucchini, shredded
3 eggs
3 tsp vanilla

Instructions

Mix in one bowl flour, baking soda, salt, baking powder, cinnamon and set aside
Mix in another bowl oil, zucchini, eggs, vanilla
Add sugar and walnuts to wet mixture
Mix all ingredients together
Pour into loaf pan
Bake at 325 degrees for 1 hour

I love hearing from all of you and do my best to respond to each and every one of you. I always enjoy your comments, feedback, and suggestions so keep them coming! If I’ve posted a recipe (for our human and our furry friends) and you try it, don’t forget to tag me on Instagram @twoadorablelabs and use #twoadorablelabs.

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4 Comments

Sharon on August 2, 2021 at 12:03 pm

Looks delicious! You said that sometimes you substitute and use bananas. I read somewhere that banana bread was the most looked up recipe on the internet during the pandemic. Maybe you zucchini bread recipe will be next!
Reply
- Bobbi on August 2, 2021 at 4:18 pm
  
  Well, that is interesting! I would think it would be something chocolate. Let’s hope my zucchini bread goes viral :-). Yes, I use the exact same recipe and just add bananas in place of the zucchini. I have also used 1 teaspoon of banana extract, along with the bananas, to give it an extra boost! I know this is a bread but I chose to add it to the third cookbook which is the desserts and sweet yummy drinks because honestly this dessert is on the sweeter side. Plus you can add caramel, chocolate, chocolate chips, etc. I once made this bread with bananas and chocolate chips…yummmm!
  Reply
Sandy Benick on August 3, 2021 at 12:53 pm

I just made 4 loaves of Zucchini bread yesterday! I may try trying the different way that you do it! I live trying new ideas! It definitely looks delicious!
Reply
- Bobbi on August 3, 2021 at 9:25 pm
  
  Awh, yes, let me know if you try this recipe. I once made both the zucchini bread and banana bread using this recipe and added chocolate chips! I really liked it.
  Reply