This is the most wonderful mid-century Homemade Zucchini Bread Recipe that has been enjoyed for many, many years. If you have ever needed a vintage recipe for zucchini bread, then here you go!

This old standby is easy to make, moist and delicious; and, this recipe has stood the test of time!

Homemade Zucchini Bread Recipe

I love having this particular easy zucchini bread on hand or in the freezer as it is perfect for breakfast, lunch, dinners and even snack time!!!

Zucchini Bread Recipe with updated Organic Ingredients:

• 3 Organic Eggs
• 2 Cups Organic Cane Sugar
• 1 Cup Avocado Oil (this is my all-time favorite!! Lots of Monounsaturated “Good” fats!! )
• 2 Cups Grated Organic Zucchini*
• 1 Tablespoon Vanilla
• 3 Cups Einkorn Flour
• 1 Teaspoon Pink Himalayan Salt
• 2 Teaspoons Baking Soda
• 1/4 Teaspoon Baking Powder
• 2 Tablespoons Ground Cinnamon (Optional)
• 1 Cup Chopped Organic Nuts (Optional)
• Organic Raisins! {add about 1/2 cup Raisins if you would like} 

First of all, beat eggs until fluffy. Add sugar, oil, zucchini and vanilla. Mix well. Next, combine flour, salt, baking soda, baking powder, salt and cinnamon.

Add the flour mixture to the creamed zucchini. Stir in nuts and raisins if so desired. Mix until combine but do not beat. Pour into 2 well oiled bread pans.

*Please Note: if using frozen zucchini, you must first thaw the package in the sink as it will drain some. As the result of being frozen, the zucchini will be somewhat watery.

Drain off most of this moisture but not all. You do not need to squeeze all the moisture out as your bread will be too dry.

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Baking Instructions

Bake for one hour at 350 degrees.

Check to make sure the zucchini bread has fully baked by sticking a knife in the center. If the knife comes out clean, it is finished.

If there is still a little batter on the knife, then return the bread to the over for 5 to 10 more minutes.

When the bread has fully baked, remove the pans from the oven, leaving the bread in their pans turn the loaves on their sides on a cutting board to cool.

Cool on one side for 10 minutes and then on the other side for 10 minutes.

After cooling for the 20 minutes, run a knife around the edges of the pans to make sure each loaf is loosen prior to removing from the pans.

How to Storage

While each loaf is still warm, place in plastic bags or glass containers. As a result of wrapping each loaf with still warm, they keep their moist quality that makes this Rustic Zucchini Bread so delicious.

Enjoy warm with butter or freeze for later. Either way, this is my one of my favorite simple recipes for zucchini bread

This Homemade Zucchini Bread Recipe has been UPDATED organic ingredients that bring it back to a Wholesome Hearty quality!

It’s a Wrap: Easy Recipe for Zucchini Bread

This is hands-down one of the best homemade zucchini bread recipes around. We have been enjoying this quick bread for decades!

I hope you will give it try as well as start growing your own zucchini which you can freeze for your favorite simple zucchini bread recipe!

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Yield: 24 Slices

Homemade Zucchini Bread

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A wonderful mid-century Homemade Zucchini Bread Recipe that has been enjoyed for many, many years! You will love it!

Prep Time 15 minutes

Cook Time 1 hour

Additional Time 10 minutes

Total Time 1 hour 25 minutes

Ingredients

• Zucchini Bread Recipe with updated Organic Ingredients:
• 3 Organic Eggs
• 2 Cups Organic Cane Sugar
• 1 Cup Avocado Oil (this is my all-time favorite!! Lots of Monounsaturated “Good” fats!! )
• 2 Cups Grated Organic Zucchini*
• 1 Tablespoon Vanilla
• 3 Cups Einkorn Flour
• 1 Teaspoon Pink Himalayan Salt
• 2 Teaspoons Baking Soda
• 1/4 Teaspoon Baking Powder
• 2 Tablespoons Ground Cinnamon (Optional)
• 1 Cup Chopped Organic Nuts (Optional)
• Organic Raisins! {add about 1/2 cup Raisins if you would like}

Instructions

1. Beat eggs until fluffy. Add sugar, oil, zucchini and vanilla. Mix well.
2. Next, combine flour, salt, baking soda, baking powder, salt and cinnamon.
3. Add the flour mixture to the creamed zucchini.
4. Mix until combine but do not beat. 
5. Stir in nuts and raisins if so desired. 
6. Pour into 2 well oiled or sprayed bread pans.
7. Bake for one hour at 350 degrees.
8. Check to make sure the zucchini bread has fully baked by sticking a knife in the center. If the knife comes out clean, it is finished. If there is still a little batter on the knife, then return the bread to the over for 5 to 10 more minutes.
9. When the bread has fully baked, remove the pans from the oven, leaving the bread in their pans turn the loaves on their sides on a cutting board to cool.
10. Cool on one side for 10 minutes and then on the other side for 10 minutes.
11. After cooling for the 20 minutes, run a knife around the edges of the pans to make sure each loaf is loosen prior to removing from the pans.

Notes

Wrap Loaves to ensure moist zucchini bread! 

While each loaf is still warm, place in plastic bags or glass containers.

This helps retain the moist quality of this Rustic Zucchini Bread.

Enjoy warm with butter or freeze for later.

Either way, this is a wonderfully tried and true Zucchini Bread Recipe.

Nutrition Information

Yield

24

Serving Size

1
Amount Per Serving Calories 267Total Fat 13gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 11gCholesterol 24mgSodium 205mgCarbohydrates 35gFiber 3gSugar 21gProtein 4g

Nutrition information isn’t always accurate due to variations of ingredients used in recipe.

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