Tried & True Classic Zucchini Bread Recipe (or Zucchini Muffins too!)

My dad grew up on a Dairy Farm in Ohio.  I mean a real live up at 4 am milking the cows farm. Even though he moved to the city and raised his family here- he taught us about our farm heritage through his work ethic.  And to bring the farm to our suburb, we always planted a big garden each summer.  Zucchini’s were often in the harvest which brings back fond memories of my mom’s zucchini bread!  Mmmm warm and buttered- nothing like it.

So when I planted my first garden and harvested these amazing home grown zucchini– I asked for her recipe right away (turns out it was given to her from a neighbor, love the hand written recipe card she shared with me).  So here it is for you too!  Tried and True- make it as is or check out these changes:

Tweaks to the Classic Zucchini Muffin Recipe

• I actually cut down the sugar (much to hubs dismay).  I only used 1 1/3 cup and it was still sweet!
• These make great muffins too!  Recipe makes 2 doz (to 2.5 doz) muffins, bake for just 20 min
• Add-ins!  In one of the batches I made I added in 1 cup of chocolate chips.  Of course- delish!

Freezer Friendly Recipe

• These are perfect for freezer cooking too!  Make a double batch and freeze some, thaw the night before for easy school morning breakfast.
• Also perfect for making mid-winter with the zucchini you froze from your harvest! Check out my tips for freezing produce.

Classic Zucchini Bread (or Zucchini Muffins)

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Course: Bread

Author: Mary Hoover

Ingredients

• 3 eggs
• 1 C oil
• 1 1/3- 2 C sugar
• 2-3 C shredded zucchini
• 3 t vanilla
• 3 C flour
• 1 t salt
• 1 t baking soda
• 3 t cinnamon
• 1/4 t baking powder

Optional

• 1 cup chopped nuts and/or
• 1 cup chocolate chips

Instructions

• Cream together the eggs, oil and sugar
• Then add zucchini and vanilla to this mix
• In separate bowl combine dry ingredients, then fold into zucchini/wet mixture

For Bread:

• Spray 2 loaf pans
• Bake at 325, 40-50 mins

For Muffins

• Spray or line regular sized muffin tins
• Bake at 325, 18-22 min
• Makes 2-2 1/2 doz regular muffins

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