The first time I made this zucchini bread, I was a teenager spending a couple of weeks with my Grandma and Grandpa Hanson in Massachusetts during summer break. Grandma gave me her recipe and we used zucchini from Grandpa’s huge garden. The Hardwick Fair (Hardwick is the town they lived in) was happening during my stay and Grandma talked me in to entering the bread in the baking contest and, as I’m sure you’ve already guessed, I won first place, hence the name of this recipe. I always think about them when I make this bread. I made it tonight for my team meeting tomorrow at work.
2 cups sugar
2 cups zucchini (I run mine through the food processor until it is almost liquid)
2 teaspoons vanilla
1 cup oil
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon baking powder
3 teaspoons cinnamon
1 1/2 cups nuts, sunflower seeds or chocolate chips
Beat eggs until foamy. Add sugar, zucchini, vanilla and oil and mix well. Sift and add flour, soda, salt, powder and cinnamon and mix until well combined. Stir in nuts or chips. Pour into 2 greased loaf pans and bake at 350 for 1 hour. Cool 10 minutes then remove carefully from pans. (This recipe doubles easily!)
You can also make muffins and mini muffins using this recipe, pictured above are mini muffins with mini chocolate chips added and it makes a lot, like over 50. The mini muffins only need to bake about 15 – 20 minutes, regular size muffins about 20 – 30 minutes.
Very tasty! I have a loaf sitting next to me at work and it is quickly disappearing. Thanks!
This recipe is a family and now seminary student fave! I had kids last year that would rather have me make zuchinni chocolate chip muffins than pick up donuts!! Thanks Penny!
Thanks Mary! Sounds like you had some very smart Seminary students! 🙂
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We are so happy to have a loaf of your Blue Ribbon Zucchini Bread that Bob brought to share.
It is so delicious!!!! Enjoyed it for breakfast. Dad & I just finished grinding several bags of zucchini so we will be using your recipe for sure!!! Thank you
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