The BEST (and easiest) Zucchini Bread!

I love zucchini bread.  It might be my most favourite treat.  Last summer, the zucchinis in our garden were OUT OF CONTROL, so I did a lot of experimenting with zucchini bread recipes.  This summer, sadly, our zucchinis did not do well at all, but I still want to fill my freezer with loaves of zucchini bread.  Nothing tastes better in the dead of winter than a slice of summer.

I currently have a batch baking in the oven, and the smell is amazing.

Here is what I do to make the most moist and delicious zucchini bread ever.

First, use a box grater to shred the zucchini.

Grated zucchini

Grated zucchini


Then, in a large mixing bowl, combine the zucchini, eggs, oil, pineapple, golden raisins, and vanilla.


Today as I was baking this, I realized that I was short one egg.  I did however have some flax seed.  You can replace an egg in a recipe by combining 1 tablespoon flax seed with 3 tablespoons of water and letting it sit for a few minutes until it thickens and becomes gelatinous before adding into a recipe where you would use eggs.  This is a great egg substitute if you are vegan, but also if you want to benefit from the nutritional powerhouse that is flax seeds.

1 tbsp. ground flaxseed mixed with 3 tbsp. water is a substitute for 1 egg

1 tbsp. ground flaxseed mixed with 3 tbsp. water is a substitute for 1 egg


Next, combine the dry ingredients and mix them into the wet, stirring until just moistened.

Add dry ingredients

Add dry ingredients


Stir until moistened

Stir until moistened



Then, grease 2 loaf pans and pour the batter into the two pans.


Finally, bake at 350 degrees for 45-50 minutes.


Let cool slightly in the pans before continuing to cool on a wire baking rack.



I find that if I double wrap these in saran wrap, followed by foil, and then put into a freezer bag, you can pull them out of your freezer months later and they still taste like you just baked them.


Zucchini Bread with Pineapple and Golden Raisins

2 c. of shredded zucchini
1 ( 8oz ) can crushed pineapple
1 c. golden raisins (you could use any raisins, I just like golden)
3 eggs
1 c. vegetable oil
2 tsp. vanilla extract
3 c. flour
2 c. sugar
2 tsp. baking soda
½ tsp. baking powder
2 tsp. cinnamon
1 tsp. pumpkin pie spice
1 tsp. salt

– Preheat oven to 350 degrees. Grease 2 loaf pans.
– In a large bowl, combine the eggs, zucchini, oil, pineapple, raisins and vanilla.
– Combine dry ingredients. Stir until just moist.
– Pour batter into loaf pans.
– Bake for 45 to 50 minutes, or until done.





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