Last year my bumper crop in the garden was eggplant. This year it was zucchini and summer squash. I gave some away, froze some and used the rest in various recipes from savory to sweet, including this homemade zucchini bread.
This was the first year I’ve grown zucchini in the garden. In the years past, I’ve always planted pumpkin for my squash plant. This year, I decided to skip the pumpkin and I planted a row of various summer squash seeds. A bunch of the seeds grew but I only let three of the plants stay in the garden.
That was a wise decision considering how much these three plants produced. One turned out to be a yellow summer squash. The middle one was a zucchini and the third was some other type of summer squash but I’m not sure what. Some of them grew to be pretty big, in fact one was over five pounds. Some others might have been too but I didn’t weigh them before cutting.
So, my freezer is now full of bite size summer squash to use during the winter months. And we have enjoyed everything from this homemade zucchini bread to veggie tacos.
This recipe was actually passed along from my mother in law who calls it “The famous zucchini bread recipe.” I’ve been making it for years and the family always eats it up. Quickly. One day I might play around with the recipe to try and make it vegan (but still moist). But today’s not that day.
Homemade zucchini bread
- 3 eggs
- 1 cup vegetable oil
- 1 1/2 cups sugar
- 2 cups grated zucchini
- 2 teaspoons vanilla
- 2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 2 teaspoons baking soda
- 3 teaspoons cinnamon
- 1 teaspoon salt
- Optional: 1 cup raisins, 1 cup chopped nuts and/or 1 cup chocolate chips
- Preheat oven to 375 degrees and lightly grease two loaf pans.
- Mix ingredients in order given and pour into the greased loaf pans.
- Bake for about an hour, give or take some depending on your oven.
- Let cool about 10 minutes before removing from pan and enjoy!
If you’re in the baking mood, also check out the blueberry sour cream coffee cake recipe!