The Zucchini Bread That Brought My Son Into The World
My Grandaddy was a prolific gardener. He had a huge lot behind his house in Huntsville that just seemed to produce on his command. Of course, what seemed effortless to those of us who enjoyed the fruits of his labors surely took hours each day for him to be able to cultivate and care for, but it was a hobby he was passionate about and it showed.
I only wish I had of taken an interest in gardening when I was younger. Instead, my interests were in my Grandaddy as I tagged along behind him while he walked in between the rows, waiting expectantly for a ride in his wheel barrow once we were done.
Most gardeners do it for the pure pleasure of it, but sometimes we end up with a bit of an overload as the crops come in. To me, zucchini has always been one of those vegetables that turns out in a big way like this. That is why my sister in law’s zucchini bread is such a treat. The grated zucchini serves to add body, texture, and moisture to this dense and fragrant spice bread. You can’t taste it, but you couldn’t have such a wonderful final product without it!
The first time I ever made Zucchini bread was on July 5, 1999. I put it in the oven around 8:05 PM. Around 8:10 my son decided he was ready to be born. My first thought was “BUT I JUST PUT ZUCCHINI BREAD IN THE OVEN!”. After a frantic phone call to Mama (who we lived just across from the street at the time), I left for the hospital confident that my bread would be taken out of the oven when the timer was up. About seventeen hours later I was treated to my first taste – and boy was I hungry by then!
Five and a half years later, when Katy Rose decided to join us, I had just got finished making banana bread. I had barely enough time to put a lovely cream cheese glaze on the mini loaves and wrap them to give as gifts to my nurses before heading out.
So I bake quick breads and children appear. Maybe I’m on to something here.
If anyone reading this is expecting, you might want to keep a copy of these recipes handy!
See that pic? Yeah, you’re gonna need a whole mess of ingredients!
Raisins, eggs, crushed pineapple, cinnamon (and nutmeg if you like nutmeg, which I don’t so I have ostracized it from my kitchen coz I’m evil like that), vanilla, oil, sugar, pecans (can omit if you like), all purpose flour, baking soda, salt, and zucchini. I also used a weee bit of allspice but the recipe doesn’t call for it. I just felt my cinnamon deserved a friend since I denied him his buddy, Nutmeg.
You’re also gonna need baking soda, which isn’t pictured because sometimes ingredients get camera shy.
Y’all don’t shoot me if I left something out here, just see the recipe at the bottom of the page.
If you like, you can sprinkle a tablespoon or so of flour over your raisins…
and stir them up a bit.
This will prevent them from sinking in your batter and you’ll have more evenly distributed raisins in your finished bread.
Shred your zucchini. I’m using my Hamilton Beach Big Mouth food processor.
As far as I know, they didn’t name it “big mouth” after me.
You can also just use a standard cheese grater if you like, whatever you have on hand.
Place eggs and oil in a mixing bowl…
add sugar
and zucchini
If you have any zucchini left over, place it in a freezer bag. You don’t have to do anything special to it, just peel, shred, and freeze. This is what my sister in law does when zucchini starts coming in by the truckloads and then she bakes this delicious zucchini bread to go in her Christmas baskets.
It always helps to label your bag with how much is inside.
Did you know that you can also do this with bananas that are going bad? Just peel and smoosh with a fork, place in a freezer bag and write how many bananas are in there on the bag. Next time you want to make banana bread, simply take out and thaw! They don’t change colors in the freezer – I’m often asked that.
It is best, when freezing things, to smooth them out flat in the bag like this. They thaw much faster. I even do my casseroles this way.
Add a touch of vanilla
Note: I’m using my fancy imitation vanilla that I paid a whopping 98 cents for. As I’ve said in previous posts, all of the high falootin’ chefs will tell you to get the expensive stuff but I reckon my Alabama palate isn’t sophisticated enough to know the difference. Been using cheapo vanilla ever since I could remember and haven’t got a complaint yet!
Add in your drained pineapple.
You can tell by this pic that I didn’t put too much work into draining mine. A token effort is fine 
Mix all of that up with your mixer. 
In a separate bowl, place your flour.
Add baking soda
Salt
and baking powder
Sometimes people ask me if they can’t just substitute self rising flour for the all purpose and baking soda/baking powders. Sometimes you can, sometimes you can’t. In general, if the recipe is for a dense cake such as a pound cake, you shouldn’t substitute. Those cakes aren’t meant to rise as much as a regular cake and the self rising flour will often make it rise too much and overflow out of the pan. When I’m making quick breads like this though, I usually do use self rising in place of the all purpose. Although I have never done it in this recipe, I certainly wouldn’t balk at giving it a shot – I bet it would be just fine.
Add your cinnamon. This is also where you are supposed to add nutmeg but I’m not a nutmeg fan so I just put in a pinch of allspice instead. Usually, I double my cinnamon in place of nutmeg.
You go with whatever cranks yer tractor here. I won’t mind either way.
The recipe calls for sifting but I prefer to use my sifter as a pretty little decoration up there on that shelf over my kitchen window .
I’m not a sifter, I’m a stirrer. No sense in complicating things.
Add this to your batter.
Like that.
Mix it up well.
Add raisins and chopped nuts and mix that until well combined.
I usually leave nuts out of any recipe that calls for them because they add a lot of expense to it. Sometimes I make an exception though, when I’m cooking for y’all because I love y’all s’dern much and I want you to see it done the right way .
Now we need to grease our loaf pans.
You can make two full sized loaves out of this but I always like to make mini loaves myself. I like to give them away to folks and I ended up with seven mini loaves out of this one recipe!
To grease my loaf pans I just fold up a paper towel and dip it into the shortening like so. This keeps it off my hands.
I’ve also seen folks do this with a plastic sandwich bag.
Smear the inside of your pans good with the shortening and then put a spoonful or so of flour in each well.
Tilt your pan around while patting the sides with your hand to distribute the flour evenly. Pour excess out.
Fill about 1/2 full with batter.
Bake as directed below and when done, allow to cool for ten minutes in the pan before turning out.
Hello, yummy zucchini bread!
~looks around in sudden alarm and then exhales in relief~
Whew! No new babies this time!
Ingredients
- 3 eggs
- 3/4 Cups vegetable oil
- 2 Cups sugar
- 2 tsp vanilla
- 2 Cups shredded zucchini (1 – 2 good size ones)
- 1 – 8-oz can crushed pineapple, drained
- 3 Cups all-purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1/2 tsp baking powder
- 3/4 tsp nutmeg
- 1 Cup chopped nuts
- 1 Cup raisins
Instructions
- Mix first 6 ingredients together.
- Sift together flour, soda, salt, cinnamon, baking powder, and nutmeg (if you’re using nutmeg). Add remaining ingredients. Mix all together.
- Pour into two 4" X 8" well-greased loaf pans and bake at 350 for an hour. Or, pour into four to six well greased mini loaf pans and bake at 350 for about thirty minutes, or until centers are no longer soft.
Print This Recipe
Those who judge don’t matter-those who matter don’t judge.
Submitted by Southern Plate Reader, Sue (y’all wave at Sue!). To submit your quote, click here!
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Posted by Christy Jordan
on Aug 24 2009. Filed under Breads.
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WOOT! Something to do with the 7 quarts of shredded zucchini in my freezer
Can’t wait to try it.
Oh! Do you think applesauce would work in place of the pineapple? Not a big pineapple fan over here…
Hey! You can’t taste the pineapple but hey, if you don’t like it you don’t like it!
You know what I’d do? (keep in mind this is me playing with my food here)
If it were me, I’d add another 1/2 cup zucchini and then about 1/4 cup applesauce in place of the pineapple. I think we’d end up with about the same texture there. Maybe even add 1/2 cup of each.
Never tried it of course but you seem like an adventurous gal!!!
What a freezer bounty you have, too!!!!
Gratefully,
Christy
thanks Christy
How many calories do you think is in zucchini bread? So many people have told me it is delish. I would really like to try some one day.
Oh goodness, I don’t have any idea! It always helps though if you tilt the bread downward while slicing off the first piece. This is an old technique that makes all of the calories fall to the piece you cut off!
If you’re concerned about calories (on a more serious note), I would definitely make the mini loaves. Slice one in small slices and freeze them to eat a bit at a time. Give the rest away as little thoughtful gifts!
Gratefully,
Christy
P.S. Sorry I couldn’t help more on the calories!
My grandmother taught my mother who taught me this good method for greasing pans – use a pastry brush. We keep it in a small container by the shortening, and just dip it in the shortening, brush it onto the pan, and stick it back in it’s container. We don’t even bother washing it often, because who wants to wash shortening out of a pastry brush? Anyway, it works great.
I’ll have to remember the “bake sweet bread to make the baby come” trick. I’m due late November/early December, so maybe some holiday baking will be in order…
now that is just a nifty idea! Love it!
My Katy was born Dec 21st. Having a baby or even expecting during the biggest baking time of the year is a challenge!
Good luck and holler at us when that wee one gets here! Maybe you should make Cranberry Banana bread….
Christy it’s too funny that you posted this. I have a girlfriend and she is due next month yet already having contractions maybe I should get her in the kitchen for some fall baking.
~laughs~
I swear it worked for me! lol
Odd coincidence, huh?
Good luck to your friend!!!!
Gratefully,
Christy
Christy, Not a big fan of raisins, would this recipe work without them?
Absotively, posilutely! You can just omit them entirely or you could replace them with dried cranberries or dried blueberries.
YUM!!!!
Gratefully,
Christy
Oh, cranberries sound great, why didn’t I think of that? Thanks!
Hey, y’all are usually two steps ahead of me on these things! lol
I just got lucky and posted this one before anyone else, hehe.
One of my GFs subs Chocolate chips for the raisins …and it turns out FANTASTIC!!!!!
Yummy!! I am going to have to try that.
Love the looks of your measuring spoons. Would you mind sharing the brand and where you purchased them.
My brother was just telling me about a zucchini bread recipe…sounds allot like this one…minus the pineapple. Will have to give this one a try. TFS!
I agree Christy, Spill it lol, where did you get the measuring spoons
hehe
It’s times like this that I wish I could tell you they were some fancy spoon that was gifted to me by someone special and came from an upscale and exclusive shop or something. That *might* up my coolness factor.
But y’all know I’m jes plain old me and guess what? They came from Wal Mart! lol
The thing is though, I think I paid like $5.00 for the set of spoons about two weeks ago and I felt soooooo guilty for spending so much. I lose measuring spoons and cups DAILY in my house so I never have the right one when I need it. I am forever measuring out two or three cups of flour with a 1/4 measuring cup! lol
I bought this set of spoons and a set of cups that match them (the cups were about ten dollars) recently and put them in a special cabinet so I would always have a complete set that matched when I used them for tv. I vowed that I wouldn’t use them any other time except for tv so I wouldn’t misplace them.
I usually pick up a set of plastic cups and spoons every now and then and just start fresh. I’m always leaving a measuring cup in a bag of flour or sugar in the closet. There is usually one in the canister of oats…etc. I used to say that my dream would be for some company who makes measuring utensils to sponsor me by just sending me a new set each week! lol
Lo and behold, I broke my vow not to use them outside of filming on this post and I can pretty much guarantee you that by the time the film crew shows up Thursday, I’ll have no idea where the whole set is again! lol
I am chronically unorganized but I decided a while back to take all of my “chronic” bad character traits and just embrace them as part of my “natural charm” ~giggles~
Thank y’all so much for complementing them! I feel so proud of my set now!
Gratefully,
Christy
I’m so glad to know they came from Wal Mart!!!! I can afford a set now. lol Thanks for sharing your source. Now… go round up those spoons and make sure they’re in that special cabinet!!! Ü
That looks so good. We love zucchini bread, but never thought about putting pineapple in it. Do you think you could use fresh pineapple, I just bought a big one for 2 recipes this week, and there would be enough for the zucchini bread if it would work. What a sweet story about your kids and the quick breads. I guess making quick bread is your last nesting step!
I absolutely think fresh pineapple could be used. I’d be first to line up for a bite, too!
You know, I never thought of it as part of the nesting process but I guess you’re right!!!
Gratefully,
Christy
That looks really good! I’m gonna have to try this one day!
Thanks, Vickie! Let me know when you do! Hope you have a wonderful Tuesday!
Gratefully,
Christy
Sooo.. THAT’S where babies really come from? Wow, I’m never gonna bake a loaf of bread ever again.. Whew, so far I’ve been lucky. I used to bake bread all the time. I coulda had a bad reputation!
I am so glad I wasn’t drinking anything when I read that. My computer would’ve been a goner. You really need to compile all your witticisms in to a book. I’d buy it and would it read it quite often.
LOLOL what a hoot
Oh my gosh, I actually choked on my Crystal Light!
(it’s morning , so I’m drinking the caffeinated kind – weeee)
Beeyuhhl, you got me thinking of you about nine months along now…
~shudders~
I just had three people look at me funny as I busted out laughing at you Bill. You are waaaay to funny!!
I like the idea of adding pineapple. It must add extra moisture.
It does and it is so good! I just love this recipe. You can also add coconut if you like. Just toss in about 1/2 a cup shredded.
It’s fun to play and customize things!
Gratefully,
Christy
sounds soo yummy christy ,cant wait too try it ,stop by soon
Thank you, Priscilla!!!
Hope you are having a great day today!
Gratefully,
Christy
Wonderful recipe! Have made my share of zucchini bread over the years but never thought of using canned pineapple as an ingredient! Bet it makes it nice and moist. My granddad also had a huge garden and I got a ride too at the end of the day only not in the wheel barrow but on the big tractor…I Have a photo of me (at about age 4) sitting atop the old tractor with granddad by my side – think the date on the photo is 1944…I fondly remember over the years digging potatoes and picking strawberries, pulling zucchini off the vines, helping milk the cows and feeding the chickens, all with granddad at my side. What great memories!
Oh Carol,
Thank you so much for sharing your memories with me! I had another grandfather (who is thankfully still with us) who used to let me ride on the tractor, we’d sit on top of the wheel cover at his side as he rode through the farm. He’d also let me gather eggs – one of my all time favorite things to do. I Want CHICKENS SO BADLY (but my city doesn’t allow).
Reading your memories just warmed my heart and started my day out with joy. Thank you so much.
Gratefully,
Christy
So the zucchini doesn’t add any real flavour? Because I don’t know if I could tolerate zucchini tasting bread. lol
Could you substitute any other types of fruits? Say for example chopped dates?
Su, have you ever eaten pumpkin bread? It’s usually hard to tell the difference in flavour between the two. I actually have a story about it. When I was younger we always made these ginormous tins filled with cookies and quick breads to give as Christmas gifts. Well one year we ran out of pumpkin bread before we gave Mama’s ex-husband his so he ended up zucchini bread which he was supposed to have hated. He ended up searching for over an hour for a convenience store that was open to get a gallon of milk and called his mama and told her that was the best pumpkin bread he’d ever eaten.
Micha, that story is so funny!!! hehehe
Su, you honestly can’t taste it, promise! You just taste the spices and raisins and such. You can substitute squash for zucchini but I doubt that would make it any better if you don’t like zucchini! lol
I was thinking of other substitutions and came up with more pineapple or even smooshed bananas but then, might as well just make banana bread!
lol
I gotta figure out what I’m going to bring y’all when I come to ATL. I’d kill to just kidnap you both and bring you to Bountiful so I could cook up a big old mess of food! It’s just four and a half hours away…. ~grins~
Gratefully ,
Christy
Oh Micha that is funny.
I have never eaten pumpkin bread before, call me deprived.
Christy, I would drive there but I am terrified at the thought of driving in Atlanta. lol Back when the original plan was to head down to Savannah after Atlanta, I thought of driving until a friend told me no no, I do not want to drive in Atlanta. But now I’m not even going to Savannah, going to SC instead.
I think dates might work, they are similar enough to raisins and sultanas. lol
In exactly one month, I hop onto that big jet!!!
No, Su you do not want to drive in Atlanta. They have crazy drivers. Almost as bad as LA drivers. Have fun in ATL.
I’ve driven plenty of times in Atlanta. You just hold on to the wheel and press down as far as you possibly can on the gas pedal!
Christy is an honourary crazy GA driver. lol
Hi Christy,
This looks delicious. I’ve never used pineapple in my bread before, but I’m willing to try anything once
I’ve been reading your site since my husband and I took our three boys on vacation to North Carolina this summer. I enjoyed Southern cooking and was looking for some recipes- your site is a terrific resource!
Iowa is farmland. Beautiful, rolling, acre upon acre of corn and beans, mostly. A very rural and very safe place for raising a family. I can’t imagine living anywhere else.
As far as comfort food goes- we are not fancy. Homemade noodles in our soups, chicken and rice with biscuits- we’re big on hearty foods that will keep you filled up all day. Iowa cooking seems to be a lot like Alabama cooking, actually. Although, would you believe I’d never had collard greens until this year? I had no idea what I was missing!
Anyway, I’ll keep reading and I’m sure I’ll keep learning about other jewels I’ve missed out on.
Thanks for all of your hard work!
Hey IowaMom!
Thank you so much for answering all of my questions! I feel like I was just given a tour and I have to agree, Iowa is a wonderful place! I’d love to see it one of these days, sounds like my kind of land and my kind of people.
You are right, our cooking does seem to be very similar! If you have any of those good down home recipes you wanna share shoot me an email!
I think the “not fancy” food is always best
. We can go out to eat that fancy stuff but at the end of the day, folks don’t want Mama or Granny to hand them a plate where Parsley garnishment takes up half the space, hehe. Make something with love and slap some gravy on it!
Thank you so much for reading, it is such a joy to have you here.
Gratefully,
Christy
Wow! This is just perfect. A few weekends ago, a colleague of mine went to a Zucchini Festival and brought some zucchini bread from it. Now I’ve been hankering to try a recipe…or two…or three…
Zucchini festival? wow that sounds like fun!!
I am getting excited as fall draws near. All of the great festivals take place in the fall. It seems like there is a month or two in the south where almost nothing happens and then all of a sudden EVERYTHING takes place all at once in October!!!
Hope you have a wonderful day, Sheila!
Gratefully,
Christy
I live in Hawaii and am loving this recipe. Always loved it when I had neighboors who were from the south, great food.
Oh Margaret, my mother has been wanting to go to Hawaii for as long as I can remember!
It is her dream destination and yet she has still never gone!!
Thank you so much for reading! I bet it would be divine with fresh pineapple. I’m afraid if I lived where you are I might just be on the nothing-but-fresh-pineapple diet! lol
Gratefully,
Christy
P.S. What is the temperature like where you are? Just curious!
One of my grandkids loves zucchini bread. My Mom always use to make it for her but I think I will give this recipe a shot and surprise Evie with a loaf.
Evie is one lucky little lady!!
Thanks, Mary Jo!
Gratefully,
Christy
Hey, Christy!
My best friend in graduate school made zucchini muffins for my husband and me when we moved out of state. We munched those muffins all the way from Maryland to Kentucky, and they were the most moist, flavorful things I had ever had! Hers had huge pieces of walnuts and the recipe must have been very much like yours. I have often remembered her kindness and those incredibly delicious muffins! Thanks for another winner recipe! Have a great day!
Thank you for sharing this wonderful memory. I am always amazed at how good it feels to bake for people, they just seem to appreciate it so much and yet so few people bake for folks anymore – which makes it even more appreciated when we do!
Walnuts would be beyond divine in this, I’ve got to try that next time. Loved reading your story!!!
Gratefully,
Christy
And now for my actual comment. Okay I really need to make zucchini bread. I don’t think I’ve had any since we moved and that has been fourteen years ago. Now the question is do you have any recipes that’ll bring suitors around? Don’t need babies right because I’d have an awfully jealous nephew on my hands if I did but a suitor would be okay. :p
MICHA!! lol
YES! YES! YES! AT LAST, I GET TO USE IT!!
I wrote a huge post a few months back entitled “How To Get A Marriage Proposal In Six Easy Meals”. It was a humor post but included actual instructions and meal plans on how to snag a proposal. I had a LOT of fun writing it but never got around to putting it up. I’m gonna dig that thing up today and mail it to you! hehehe
I’ve been wanting to do something with it. Maybe I can give you a giggle!
Shoot, I actually think it would work!
hehe
Christy
Put it up! hehehe
I don’t want to get married though, but a pretty ring would be nice
I’m with Su. Seriously I think my mom is tired of taking all my maternal and wifely instincts out on her. I packed her a lunch for school this morning including homemade cookies. I’m so pathetic. That was after the breakfast of biscuits and gravy with bacon.
gotta try this one, I have everything but nuts and raisins, hey I wonder if choc chips would be good in it?? Anyone tried it? Carm
When I first looked at the picture I thought the raisens were chocolate chips! I’ll probably try the recipe with the chocolate chips in it!
Chocolate chips would be heavenly in this!
De-lurking to let you know that chocolate chips in zucchini bread is absolutely divine! To make sure they are evenly distributed, toss them in a bit of flour before adding them to the wet ingredients. I usually just mix them into my dry ingredients before mixing with the wet. No extra bowl that way!
ooh how cool, just like the rasins!!
Thank you, Vintage_Schwinn!!!
It’s great to hear from ya! ~hands you a glass of iced tea~ You gotta come out and visit with us more often, we love seein’ you here!
Gratefully,
Christy
Love the bread baking, baby birthing story! The recipe sounds delicious!
Bountiful Blessings!
Thank you so much, Tina!
I sure do hope you keep commenting like you do. It just wouldn’t feel right not to get my “Bountiful Blessings” at the end of each post!!!
Gratefully,
Christy
I like the idea of the added pineapple. I have had lots of zucchini bread but have never put in pineapple. I have used applesauce to cut back on the large amount of oil. Zucchini bread sort of has a bad and undeserved reputation-sort of like the proverbial fruitcake jokes. Actually warm zucchini bread is delicious and a nice blob of cream cheese spread on it only makes it better.
oh Elaine! Never thought of cream cheese on it ~mouth drops to the floor in delight~
I have to try that!
Gratefully,
Christy
P.S. I like fruit cake cookies…my mother has never been able to convert me to fruit cake despite her best efforts! lol
Never had homemade fruitcake, but my dad was in Civitans and they sold fruitcakes at Christmas. I loved it and always froze a couple for later.
love the story behind the breads..the recipes sound marvelous..something to do with all these vegies..choc chips do sound good in it..but sometimes over powers the rest of the ingredients..I made 2 seperate loaves- one with the raisins, nuts and pineapples..the other one with chocolate chips..they both got 5 stars! thanks for the heart warming at home stories..this makes life sound so simple..bring it all back!
You, my friend, are a truly brilliant person! I wish I were there to try your chocolate chip version, I’m gonna have to do that soon!!!
Thank YOU so much for reading, commenting, and encouraging me!! It’s folks like you that keep me going and let me know I’m doing something useful!!!
Gratefully,
Christy
If my zucchini had done anything this year, I would have loved to have tried this recipe. Unfortunately, I seem to have some extremely aggressive squash vine borers in my backyard! They got all my yellow squash and zucchini!
Oh you should see what the rabbits are doing to my cantaloupe! It is the craziest thing, they keep eating through the vines. They leave the cantaloupes alone but disconnect them from the plant! grrrrrr
Oh well, I guess we’re making the little critters happy by feeding them at least!
Heres hoping we win out next year though!
Gratefully,
Christy
At least rabbits are cute! Squash vine borers only turn into ugly moths when they grow up!
I am expecting my 4th child in 10 weeks and all I can think about is food. I would love to get into the kitchen and make some homemade zucchini bread, but my feet are so swollen
I have asked my husband to get me a stool so I can sit and bake. Hopefully this weekend I will be in there baking. It sounds so delicious 
Shan, you sound just like me! lol I wanted to bake so bad but my legs and feet would swell up, I’d toddle in there and bake a bit, then toddle back and wait a spell! lol
Katy was born a few days before Christmas so I did half of my holiday baking sitting in a chair in the den and then sending my husband back and forth for more ingredients or to stick things in the oven! lol
Best wishes on your new little spirit!
Gratefully,
Christy
I can’t wait to try this. Of course I’ll have to leave out the nuts since three of my four sons won’t eat them. They are so weird! Will this mess up the recipe?
I’ve made zucchini bread with & without nuts. It comes out great both ways. I don’t change the ingredients at all. I just think of the nuts as optional.
Hope this helps!
Schwinn is right, I seldom use nuts in anything. In fact, I think this is the first time I have ever actually included them in my zucchini bread!
I leave them out because they add so much more expense to a recipe. You’ll seldom see nuts in anything at all I bake but I sometimes get them just for Southern Plate tutorials.
Gratefully,
Christy
P.S. My family is weird, too! When Brady was four, Mama made fudge and brought it over. He put it in his mouth and then swished it around a bit, finally spitting over and over and over. Then he reached for another piece, let it melt a bit, and then went to spitting over and over and over. We were standing outside, thank goodness. Took me a minute to realize he was eating all of the fudge, then sucking it off of the pecans before spitting them out!
i haven’t tried this particular recipe, but it looks delicious!
if you are worried about calories, just substitute applesauce for the oil. i have done that before, and cannot tell the difference!
christy, have you ever tried baker’s joy cooking spray? it greases and flours the pan in one little spray! super simple!
First of all, I just love applesauce! I know you can bake with it but I could just eat plain old unsweetened applesauce all day! lol
I HAVE tried Baker’s Joy and I just love it. It is an awesome concept and product. My mother uses it a lot but I don’t ever buy it – because it costs so much! ~wails~
I miss out on so many good things! One of these days I’m going to have a bigger grocery budget and Katy Bar The Door when that happens!
Gratefully,
Christy
Well, I wouldn’t swear to it, but Baby Girl did feed her (now) fiancee’ your chicken divan a couple of weeks before he proposed…now we have to be sure she doesn’t bake any zucchini muffins or banana bread after they’re married, until he finishes seminary!
LOL!!!!!!!!!!!!!!!!!!!!
Well boy-howdee, we have ourselves a winner! Congratulations to your Baby Girl, I know you must be proud!
Yeah, better tell her to hold off on the quick breads, despite temptation! hehe
I’m not one to talk though, Soon as I got married I wanted a baby so bad! Brady was born eleven months later
Congratulations to the wonders in store for the both of you!
Gratefully,
Christy
I can’t wait to try this. I have a nephew that begs for my Zucchini bread each year. I believe I will surprise him with this one.
Bless his heart (and yours too!). Please holler back if you can and let me know how he likes it! You’re such a sweetheart!
Gratefully,
Christy
I love to make pumpkin bread (my recipe makes 3 large loaves or many mini loaves), but haven’t tried zucchini, now I will.
Now, I have to say since my late husband was such a huge fan of baking using Mexican vanilla, that he would bring back from trips south, I have learned to notice when it is in a recipe – it is nice.
I have enjoyed your articles plus keeping a jar of home brew iced coffee in the frig!
Thanks for sharing so much with all of us.
Hey Judith!
I bet you’ve graced many a lucky person with your pumpkin bread! Isn’t it fun to give away?
I think I have used Mexican vanilla before, too!
I’d love any vanilla that was “brought back” with my name on it! hehe
Thank you so very much, I’ll drink me some iced coffee here in a bit and toast to you and your kindness.
I appreciate you taking the time to read and comment!!
Gratefully,
Christy
Like kimmy said, this gives me something to do with all of the frozen zukes in the freezer! Yummy!
Lindsay,
You always look so cool in your avatar pic! I feel like you are the “glamor mom”! lol
And now I find out you have putting zucchini up in the freezer, too? Goodness, gal, you don’t sleep much, do ya?I think I wanna be you when I grow up!
Love ya!
Gratefully,
Christy
I’m past my due date. I may have to bake some zucchini bread.:-) I love the tip about freezing shredded zucchini.
my friend and i are past baby-havin’ days but just last night we were talking about how zucchini grow out of control. i’ll have to forward this to her and set another place at the southern plate! thanks, cristy!
Fruit Cakes are quite addictive and my mom always bake them every month.–,
Fruit Cakes are the specialty of my grandmother, she bakes lots of fruit cakes.;;,
i always use chocolate chips and sometimes cocoa powder in mine–don’t like rasins and can’t use any kind of nuts–alergies.
Christy You always make my day with your comments. I love your recipes.
I always substitute unsweetened applesauce for the oil when I bake bread or
muffins. I just buy a big jar of applesauce and it is cheaper than oil. I make
muffins everyweek for my neighbors. They have chickens so they give up eggs every week. I make some loaves but I prefer muffins. I can freeze the muffins and when I want one I just take it out of the freezer and pop it in the microwave for 30secs. Taste just like fresh baked.
Keep up the great work. You are awesome
i love those german fruit cakes because they have more nuts in it *
fruit cakes with lots of raisins is the thing that i often much, they are great and yummy-`:
Made this and wow was it good. Took it to work and was a big hit. Of course, as all southern cooks, I had to make a couple (or so) minor alterations. 1. I didn’t have enough zucchini so I grated a couple of carrots as well and 2. Used toasted walnuts.. no biggie and 3. Used currants instead of raisins. This is just a good “keeper” recipe though. Thanks Christy!
I am so glad to hear that you liked it Deb! Kudoo’s to you for being creative!!
hey i was just wondering if you could make this in a bundt pan.. i have a regular size one but i also have two mini ones..
I am not a fan of raisins at all. Any replacement suggestions?
Leave them out entirely or substitute dried cranberries or dried cherries
Great recipe! Gonna try this as is (little bites) and then lo-cal (cause I want bigger bites!) For you calorie counters out there… as written the recipe has 751 calories per mini loaf and 2630 per big loaf. A way to save on calories would be substituting lite applesauce for the pineapple, leaving out the nuts, using egg beaters instead of whole eggs, and substitute sweetener (although nothing beats sugar!)
I’ve got a mess of carrots I need to use up…maybe I could add some finely shredded to this? Any thoughts?
I used to make a similar zucchini bread when my kids were small. i worked with a very Jewish guy, who took my zucchini bread and added cranberries, cherries and sometimes candied fruit. And he would give it to people as Hanukkah gifts. It was really good with the fruit in it.
Just curious…can you share where you got your measuring spoons from?
Christie, I made a similar recipe for this bread recently, I added chopped walnuts and used pumpkin pie spice in place of the cinnamon, also made a glaze of powdered sugar, pineapple juice and a dash of cinnamon, it was great.