Introduction: Homemade Zucchini Bread - the Invasion Has Begun.

By Green in SD
About: I am a very retired man living in San Diego Ca. These days I wake up and see what my mind has in store for me to make or enjoy. Covid was a game changer and made me realize that life needs to be lived, not jus…

This is my recipe for zucchini bread. It is a pretty basic recipe with a few tweaks  to make it my own.

Start by planting a garden and growing zucchini. Once you start to see 6 to 8 inch zucchini you will need to pick it.

I planted maybe six to eight plants from seeds and I started getting produce last Wednesday. We have already eaten zucchini in two ways and when the bread is done that will bring it up to three ways. I have already given zucchini to two people I work with. I am getting ready for the invasion of the zucchini and have plans to be PRO-ACTIVE.

Step 1: Your Ingredients

3 cups of all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup canola oil
2 ¼ cup white sugar
3 teaspoons vanilla extract
2 cups grated zucchini (this is about one eight inch zucchini)
1 cup pecan halves (hand chop to a course consistency).

Butter or vegetable spray. Spray/or grease the loaf pans and then dust with cocoa powder (this adds a little flavor but is mostly to make to make sure your loaves do not stick).

Step 2: Start Out With a Dusting

Butter or spray your 2 loaf pans and dust with cocoa powder. Tap out any excess cocoa powder.

Preheat your oven to 325 degrees F.

Combine the flour, salt, baking soda, baking powder and cinnamon (the dry ingredients) and sift together into a bowl.


Step 3: Now for the WET

Beat the eggs, canola oil, sugar and vanilla together in a large bowl until creamy. 

Step 4:

Add the dry ingredients to this and beat until well blended. Add the grated zucchini and pecans and mix until everything is well coated.

Step 5:

Place half the batter in each pan and place it on the middle rack of your preheated oven.

Step 6:

Back for 40 to 60 minutes, the loaves are done when you stick a toothpick in the center and it comes out clean. Take the loaves out of the oven and let cool for 20 to 30 minutes before removing them from the pans.

My oven seems to take closer to the 60 minutes but start checking early to make sure you don't burn it.

Step 7:

At our house, nothing every gets to complete the cool down before slices start to disappear. We like the pecan, lots of recipes call for walnuts but we find them a little bitter.

This is a basic recipe and feel free to try tweaking it... chopped raisins, 1 cup grated zucchini and 1 cup grated carrot. Let your imagination lead you.

Also, you don't need a garden to do this but if you are growing zucchini this is just another way to conquer the crop.

Enjoy and good eating.