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sid's zucchini bread

(3 ratings)
Recipe by
Gary Hancq
Port Byron, IL

Friends Chuck and Judy gave me Zucchini two years ago and a recipe for bread to go with them. Though I like Carrot Cake and Banana Bread this was my first attempt at Zucchini Bread. As always I made the recipe my own with additives and changes. I'm always asked for this treat when in season.

(3 ratings)
yield 2 loaves or 4 mini-loaves
prep time 20 Min
cook time 1 Hr

Ingredients For sid's zucchini bread

  • 3 c
  • 1 tsp
    baking powder
  • 1 tsp
    baking soda
  • 2/3 tsp
  • 2 c
    brown sugar
  • 2 c
    zucchini shredded
  • 3
  • 1/2 c
    butter melted
  • 2 tsp
  • 2 tsp
  • 1 tsp
  • 1 tsp
    chineese five spice (optional)
  • 2/3 c
    raisins light or dark
  • 2/3 c
    craisins (dried cranberrys)
  • 1/2 c
    walnuts or pecans chopped (optional)
  • 1 to 1/2 c

How To Make sid's zucchini bread

  • 1
    In large bowl add 3 cups flour, baking powder, baking soda and salt and mix well. Set aside. I use a large cast aluminum fork for this and the rest of the mixing. It sees a lot of duty time in the kitchen.
  • 2
    In second large bowl mix all remaining ingredients well.
  • 3
    Add 1 to 1 1/2 cups water. When well mixed start incorporating the flour and additives a third at a time, until all is well incorporated. Should be the consistency of a thick cake batter.
  • 4
    Lightly oil bread pans, 2 regular sized or mini-loaf pans. Fill pans to 2/3 full. Bake at 325 degrees for 1 hour, and until a toothpick inserted in center comes out clean. I rotate pans 180 degrees, 40 minutes into baking to insure even baking. I usually make one large loaf and 2 min-loafs, from this recipe. The result is moist heavy loaves.
  • 5
    I need to spread some butter or cream cheese on mine. I share the bounty so I don't have to get the waist extended on my trousers. Good at room temp or from the fridge.
  • 6
    Note: Chineese Five Spice adds a unique Star Anise flavor or slight licorice flavor. It is optional.

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