Zucchini Bread

susan simons


My Mom worked with a wonderful woman, Ida Mae Struve, for many years. She got this recipe many years ago from Ida Mae, I've been using it for at least 25 years, my kids love it and I always get rave reviews everywhere I take it.


★★★★★ 1 vote

30 Min
50 Min


  • 3
  • 2 c
  • 1 c
  • 2 c
    zucchini, grated
  • 3 tsp
  • 3 c
  • 1/4 tsp
    baking powder
  • 1 tsp
  • 1 tsp
    baking soda
  • 3 tsp

How to Make Zucchini Bread


  1. Grease 2 8x4x2-inch loaf pans. In a large mixing bowl sift together flour, baking powder, salt, baking soda, and cinnamon. Make a well in the center of the flour mixture; set aside.
  2. In a medium mixing bowl combine eggs, sugar, zucchini, and oil. Add zucchini mixture all at once to flour mixture. Stir just until moistened, (Mixture will be lumpy). Spoon batter into prepared pans.
  3. Bake in 350 degree oven for 50 to 55 minutes or until wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack. Wrap and store overnight before slicing.
  4. NOTE: To make Apple bread prepare as above, except substitute 3 cups finely shredded, peeled apple for shredded zucchini.

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