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Farmhouse Zucchini Bread Recipe

This AMAZING Zucchini Bread recipe makes 2 moist loaves for you to enjoy!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 24
Course: Snack
Ingredients Equipment Method Notes

Ingredients
  

  • 3 Eggs
  • 1 Cup Olive Oil
  • 2 Cups Granulated Sugar
  • 3 tsp Vanilla Extract
  • 2 Cups Shredded Zucchini
  • 3 Cups All-Purpose Flour
  • 3 tsp Cinnamon
  • 1 tsp Salt
  • 1/4 tsp Baking Powder
  • 1 tsp Baking Soda

Equipment

  • Grater
  • Mixing Bowl
  • 2 8 x 4 inch pans
  • Mixer (Optional)

Method
 

  1. Preheat oven to 350°. Grease or line with parchment paper, two 8 x 4 inch loaf pans
  2. Once eggs are nice and fluffy, add oil, sugar, vanilla and zucchini to your bowl. Mix well making sure all your sugar is incorporated.
  3. Add the dry ingredients to your bowl. Mix or stir until combined.
  4. Divide batter between your prepared loaf pans. Each should be roughly 3/4 full. Bake for 55 to 60 minutes (until tooth pick comes out clean).
  5. Let finished loaves rest in pans for 5-10 minutes then remove and allow to finish cooling on wire cooling racks.

Notes

  • There is no need to peel the skin of your zucchini unless its too thick.
  • Make sure to use your zucchini wet. This is where the flavor is!
  • Make sure you use the correct size loaf pans.
  • To freeze, make sure your bread is cooled completely. Wrap tightly in plastic wrap and freeze for 6 months up to a year.
  • This bread is very moist! Use within 2-4 days, or refrigerate for longer keeping.