Delicious & Easy Zucchini Bread & Muffin Recipe




Zucchini bread is an Autumn treat in our home. This year, instead of asking our gardening friends for extra zucchini, we grew our own. Two plants for my husband and me supplied more than enough zucchini for ourselves and to regularly share with my mother-in-law, and still have a couple to give to friends.

This recipe is truly one of the most delicious & easiest ZUCCHINI BREAD recipes to try! I adjusted an existing recipe to add more flavor and to create an Autumn Dessert Bread that is deliciously healthier than most.   

DELICIOUS & EASY ZUCCHINI BREAD

  • 3 large eggs or 4 medium

  • ½ cup butter (or substitute with oil) 

  • 1 cup applesauce (or substitute with pear sauce. I made my own by pureeing fresh pears.)

  • 3 teaspoons vanilla extract

  • ½ cup – 1 cup honey (adjust for your sweetness preference. 1/2 cup is slightly sweet.)

  • 2 1/4 cups grated zucchini (do not drain)1 ½ cups whole wheat flour

  • 1 ½ cups all-purpose flour

  • 1 tsp nutmeg (if you have whole nutmeg, fresh ground is always more flavorful)

  • 3 teaspoons ground cinnamon

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1 cup chopped walnuts (optional)

INSTRUCTIONS


Grate zucchini and set aside. Do not drain.


All of your dry ingredients go into a medium bowl. Pour in the whole wheat and all-purpose flour and add: baking powder, baking soda, nutmeg and cinnamon. Mix well and set aside.

In a large bowl, whip eggs with a fork and add: butter (or oil), apple sauce (or pureed pears), vanilla, and honey. Mix until everything is well blended. Add zucchini and whip it into the egg mixture.

Add dry ingredients to the egg mixture and stir until combined. Lastly, mix in walnuts (optional). Pour batter into prepared pans or scoop into cupcake tins.

Choose from one of these 3 Options for Baking: 

  • two 8 x 4 inch bread pans 

  • 24 muffins 

  • 6 mini bread pans         

Preheat oven to 325 degrees

  • Two 8 x 4 inch bread pans. 

  1. Grease & lightly flour two 8 x 4 inch bread pans. 

  2. Pour batter into pans.

  3. Bake for 50 minutes, press the center. If it springs back, remove from oven, or inset a tooth pick into the center. If it comes out clean, remove from oven. If it’s a little under done, set timer for an additional 5 minutes. Check it again. 

  4. Cool for 20 minutes or serve warm with butter. Enjoy! 


  • 24 muffins

  1. Use muffin liners or grease and lightly flour each muffin cup.

  2. Fill up to 2/3 of the muffin cup

  3. Arrange evenly in the oven and bake for 18 minutes. Check by pressing the center of a muffin in the center. If it springs back, remove from oven. Or insert a tooth pick. If it comes out clean, remove from oven.

  4. Cool 20 minutes or serve warm with butter. Yummy! * See below for storage.

  • 6 mini bread pans

  1. Grease and lightly flour 6 mini bread pans

  2. Pour batter into pans.

  3. Arrange pans evenly in the oven and bake for 20 minutes.

  4. Check by pressing the center of a loaf in the center. If it springs back, remove from oven. Before removing, I check all of the loaves for doneness. Use the spring back method or insert a tooth pick. If it comes out clean, remove from oven.

  5. Cool in pan on cooling rack for 20 minutes. Remove bread from pan, and completely cool. Enjoy! * See below for storage.  STORAGE Store loaves or muffins in air tight containers. They can be stored in the freezer for up to six months by following these instructions: For the muffins, take groupings of 2- 4 and wrap with two layers of Saran wrap or equivalent. For the bread, wrap individual loaves in 2 layers of Saran wrap or equivalent.

  6. Insert them into a gallon size food storage bag and seal the bags, removing as much air as possible.

  7. Label your bag by writing Zucchini Bread and the date. 




Shared with Love,         Pamela Koefoed

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