Farmhouse Zucchini Bread Recipe

This Farmhouse Zucchini Bread Recipe is the BEST! Perfect not just for you and your family, but also to gift to others. Moist, flavorful, and easy to make.

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I have always loved trying different recipes for the same baked goods to see the difference in tastes and textures. Some aren’t the best and some are. I’ve known this zucchini bread recipe for years and I haven’t been able to top it yet!

I bake loaves regularly to gift to friends and family and they have all LOVED it! My husband has asked me to bake some for his coworkers every now and then just because, and sometimes they don’t even make it home. One guy will eat the loaf without even cutting it! This recipe is a must try!

How to Make Farmhouse Zucchini Bread

Step 1: Beat your eggs till they’re nice and fluffy.

By making your eggs nice and fluffy, you’re ensuring that your bread will be lighter in texture, and not too dense.

Step 2: Mix in your sugar, shredded zucchini, vanilla, and oil.

My zucchini is roughly finely shredded and what I mean by that, is it’s finely with a few larger shredded pieces too. Make sure to get some of that juice in there too. That’s where the flavor is.

I like to shred and freeze my zucchini when I have so much its coming out of my ears! So if you don’t have a fresh zucchini to shred, that’s okay!

Step 3: Add the dry ingredients.

I like to use my stand mixture for this part but it’s not usually recommended to use a mixer and/or beater when working with zucchini and I’ll tell you why.

Since the zucchini is shredded, it can, and will get wrapped around your attachment. (see photo below)

I have made it work for me by getting what I can off the attachment(s) and mixing again for a minute or two by hand to ensure there is no large zucchini clumps. But if you choose not to use a mixer of any kind, just make sure you mix your flour in thoroughly so you don’t end up with dry flour pockets in your bread.

Step 4: Put batter in loaf pans

This recipe makes 2, 8″ x 4″ loaf pans.

Prep your loaf pans and fill with batter till it’s about 3/4 full.

Make sure your oven is preheated properly and put those pans in there to get baking! Bake at 350 degrees for 1 hour.

Storage and Freezing

This Farmhouse Zucchini Bread is very moist, therefore you’ll want to consume within 2-4 days. You can refrigerate your bread as well to last an additional couple of days.

Like other breads, you can also freeze zucchini bread. It’s best to freeze as soon as you can, and not after a day or two. Make sure your bread is completely cooled, then wrap tightly in plastic wrap. I wrap mine a couple times over or you can put wrapped bread into a zip lock type bag. Freeze for 6 months to a year.

Did you try this homemade Farmhouse Zucchini Bread recipe?! Be sure to rate and leave comment below with your thoughts!