Homemade Zucchini Bread

posted by on 04/26/2012 | 13 comments (leave one of your own)

When I was little, my mother always made banana bread with godforsaken black, overripe bananas that she would keep in the freezer. I think overripe bananas are terrifying and I do not want them anywhere near my freezer. Or in my bread.

So I tweaked my mom’s terrifying black banana bread recipe and came up with zucchini bread. And by tweaked, I mean I substituted zucchinis for bananas.

zucchini bread

Also, please note I do not bake. The altitude in Colorado can make baking tricky and this is the one thing that I can pull off and it is delicious. Seriously, this is ridiculously easy.

Zucchini Bread (so easy a monkey could bake it)

3 cups flour (Use whatever you like, I prefer spelt flour)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup oil (I use coconut oil)
3/4 cup organic raw sugar
3 teaspoons vanilla extract
Splash or two of coconut milk (optional)
2 cups grated zucchini
1 cup chopped pecans (totally optional)

Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees.
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. I usually add a few splashes of coconut milk, but this is up to you. The bread will be very dense without the liquid, I like the bread a bit lighter. Stir in zucchini and nuts until well combined.

Pour batter into prepared pans. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan. Or just watch as your family devours it straight from the pan. Either way.

z bread

  • Jennifer

    Love zucchini bread…
    Jennifer recently posted..fun.My Profile

  • Chris (wonderchris)

    It looks like it smells and tastes delicious!! Well played.
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  • Idas

    Looks amazing. I can’t remember how long it’s been since I have made this. I used to hide the zucchini by taking the peel off or subbing in some shredded carrots.
    I am going to try the coconut oil, normally I use safflower oil.
    I would love to figure this out with a vegan option too.
    I would guess using another mild squash type work too if it was cooked and pureed. Maybe acorn. Vitamin possibilities abound. Thanks!
    Idas recently posted..Perfectionism. The Disease.My Profile

  • Ami

    This looks delicious! When I was young we moved to Utah and I remember vividly the brownies that exploded in our oven when we didn’t use the high altitude instructions. Baking in the Rockies is no joke dude.
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  • Adventures In Babywearing

    Zucchini bread is my favorite, especially chocolate zucchini bread…

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    • Zak

      Chocolate? Whaa?! I need that.

  • christina h

    On the recipe, you left off the part about slathering the finished product with a thick layer of butter.

  • Annalisa

    I love zucchini bread! A vegan recipe suggested subbing ground flax for eggs (2 tbsp flax + 1 tbsp water per egg) and I do that for all my “breads” and it makes them super moist.

    Thanks for the inspiration — should make this soon!

  • my favorite and my best- MFAMB to you

    black bananas scare me too. but i still use them in the bread.
    i will try your recipe as it seems healthy and full of hippie wisdom.
    i am certain it will whisper…namaste…to me.
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  • Jenn

    I hate overripe bananas, I need to make this. It looks delicious!

  • Amanda

    Well there’s got a be a good use for over ripe bananas as I hate them!

    Will try this though! thanks
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  • Lacey

    Yum! My mom always made chocolate zucchini cake for birthdays when I was growing up.

    Also, your table runner is adorbs. Did you make it? And, by make it, I obviously mean buy it off of etsy.

  • Norma

    I cheated. 🙂 I subbed 1 cup of mashed very ripe bananas for one cup of the zucchini and replaced 1/2 c of the oil with 1/2 of homemade unsweetened applesauce and replaced 1/2 of the white flour with whole wheat flour. I sifted all of the dry ingredients together before mixing in the non-dry ingredients. We loved the bread – especially that it wasn’t ‘sweet’ like so many quick breads. Thanks for the great ‘high altitude’ recipe.

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