Super soft and moist zucchini bread. A wonderfully soft, no yeast loaf cake perfect with a cup of tea! and a great way to hide vegetables in cake! This is a lovely easy recipe and one which is made frequently in my home! I often make 2 and freeze one loaf so I've always got a supply of zucchini bread. It's a great bread to have with a cup of tea or take in your lunch box, after-school snack or indeed any time!
This Zucchini Bread recipe is a sweet bread, with a soft, fluffy cake texture. You could also add a glaze on the top if you wished, however, I think it works perfectly exactly as it is. I've also added raisins to the batter before, dried cranberries and also on some occasions, chopped walnuts.
This delicious recipe has been generously shared by one of our supporters, Kathy Parent. Kathy loves to bake, and has loads of tasty recipes up her sleeve! Here, Kathy has made delicious moist zucchini bread, and often Kathy will make several in one go as they're so popular with her family.
Homemade Zucchini Pineapple Bread
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This is a moist, soft loaf/pound cake, and incredibly easy to make. They freeze very well, so always handy if you have unexpected visitors for coffee time! So let's see how Kathy makes this wonderful bread.
2. In a separate bowl, mix together flour baking soda and baking powder then add that slowly to the wet mix and combine well.
Gluten Free Zucchini Bread Recipe (vegan)
3. Pour the batter into the two greased 9-inch bread pans and bake at 300 F for 1 hour - 1 hour 15 minutes.
The loaves you see below were made by one of our friends. Cathy made 3 mini loaves out of the batter ingredients and omitted the sugar and added bacon! See our Bacon, Cheddar, and Zucchini Bread recipe for how to make this!
We'd love to hear from you and what you thought of our zucchini bread recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
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