Homemade Zucchini Bread

We picked up some fresh zucchini from LL Urban Farms – an urban farm based in Raleigh, North Carolina – and decided to use it to make homemade zucchini bread. I had never made homemade zucchini bread before, but it was super easy. (This recipe is straight from Betty Crocker.)

First things first: preheat the oven to 350° and grease a couple of loaf pans.

shredded zucchini

Peel (or don’t peel) the zucchini and shred until there is enough for 3 cups. I shredded mine using a grater. Mix the shredded zucchini with sugar, oil, vanilla, and eggs. Then stir in flour, baking soda, salt, cinnamon, baking powder, and ground cloves. Last, but not least, stir in nuts and raisins. (I skipped this part because I have a thing with texture.)

Our oldest loves to help in the kitchen, so she got involved by mixing the ingredients together.

mixing bowl

Distribute the batter between the two loaf pans and pop it in the oven for about an hour. (At this point it did not look very appealing to me, so I was very happy to see the finished results.)

loaf pans

Once a toothpick came out clean from the center, it was time to take them out of the oven and let them cool for a good couple hours. It was hard to wait; they looked amazing.

zucchini bread cooling

After cooling, it was time to dig in. Even our youngest was excited to get her hands on it. The two loaves did not last but a few days, and we’re looking forward to making more.

zucchini with bread

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