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Marquetta’s Zucchini Bread

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This recipe originally came from a friend and it’s been in our family for many years. The zucchini bread is moist and packed with flavor. Make it gluten-free by substituting Bob’s Red Mill 1-to-1 Gluten Free flour for the flour in the recipe. On a rainy day, this is perfect with a cup of hot tea! You can also jazz it up with some chocolate chips, walnuts, or other additions. Be creative and enjoy!

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 Marquetta's Zucchini Bread
A moist zucchini bread that is sure to be a winner with everyone!
Course Breads
Prep Time 20 minutes
Cook Time 1 hours
Passive Time 10 minutes
Servings
loaves
Ingredients
Course Breads
Prep Time 20 minutes
Cook Time 1 hours
Passive Time 10 minutes
Servings
loaves
Ingredients
Instructions
  1. In a large bowl, beat together the first six ingredients
  2. In another large bowl, sift together remaining ingredients
  3. Gradually mix dry ingredients into egg and zucchini mixture. Stir only until moistened.
  4. Turn into two buttered loaf pans (we use four smaller pans) and bake at 350 degrees for one hour.
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Chocolate Zucchini Bread

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Chocolate Zucchini Bread
When we make this Chocolate Zucchini Bread, we make four mini loaves instead of two large ones. Perfect for the holidays!

Print Recipe
 Chocolate Zucchini Bread
Adapted from Cooking Gluten-Free A Food Lover's Collection of Chef and Family Recipes Without Gluten or Wheat, Karen Robertson (Celiac Publishing, 2003).
Chocolate Zucchini Bread
Course Breads
Cuisine American
Servings
Ingredients
Course Breads
Cuisine American
Servings
Ingredients
Chocolate Zucchini Bread
Instructions
  1. Preheat oven to 350 degrees F. Butter two 5 x 9-inch loaf pans.
  2. Combine eggs, oil, vanilla, and sugar in a large bowl. Add zucchini, mixing well.
  3. In a medium bowl, sift flour, cocoa, baking soda, cinnamon, salt, and baking powder.
  4. Slowly add sifted mix to the zucchini mixture. Blend well and stir in chocolate chips.
  5. Divide mixture between the two prepared loaf pans and bake for 50-55 minutes, until a toothpick inserted near the center comes out clean with a few crumbs clinging to it. Remove bread from pans and cool completely on a wire rack.
Recipe Notes

You can prepare the dry ingredients in advance so you've got a mix on hand when time is short. Just be sure to refrigerate any prepared dry mixes. Recipe adapted from Breakfast in Bed, Carol Frieberg (Sasquatch Books, 1990). Slices of bread freeze well wrapped individually.

Gluten-free flour

This bread can be made with wheat flour or another type of gluten-free flour. Just be sure to check the flour instructions to see if xanthan gum is needed.

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