Down Home Zucchini Bread. My grandmother made this zucchini banana bread for as long as I can remember, and I've been making it ever since I learned how to bake. Banana-Zucchini Bread Recipe photo by Taste of Home. Read the Zucchini bread: why? discussion from the Chowhound Home Cooking, Zucchini food community.

Down Home Zucchini Bread In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. You can cook Down Home Zucchini Bread using 8 ingredients and 13 steps. Here is how you cook it.

Ingredients of Down Home Zucchini Bread

  1. Prepare 3 of eggs.
  2. Prepare 1 cup of vegetable oil.
  3. It's 2 cup of granulated sugar.
  4. You need 2 cup of self-rising flour.
  5. You need 1 packages of Instant Pudding (flavored).
  6. You need 2 cup of ground zucchini.
  7. Prepare 1 cup of chopped nuts (optional).
  8. It's 1 of ground cinnamon.

My Special Zucchini Bread: This is the more maximalist version of zucchini bread I've featured Raz el Hanout Zucchini Bread: I've baked a delicious version using a Raz el Hanout spice blend Add the eggs one at a time, mixing well and scraping down the sides of the bowl between each addition. Rating This zucchini bread recipe is a quick and easy sweet bread that is great for breakfast or snacking. Plus, it makes for a heartfelt homemade hostess gift! This zucchini banana bread uses rolled oats as the base, so it's packed with fiber and whole grains.

Down Home Zucchini Bread instructions

  1. You will need:.
  2. Preheat oven to 350°F.
  3. On medium speed in a large bowl mix the eggs, vegetable oil, and sugar until well blended..
  4. Slowly add the flour in while still on medium speed..
  5. Add the package of flavored instant pudding in..
  6. Now add the zucchini and chopped nuts and let blend for 1 minute on low speed..
  7. Grease 2 baking tins with shortening or vegetable oil and lightly sprinkle cinnamon on the bottom and side walls. (This helps it come out easier).
  8. Fill both baking pans approximately half way..
  9. Sprinkle some cinnamon and sugar over the tops (optional)..
  10. Place in oven for approximately 45 minutes or until the center is done. (Check this by inserting a butter knife or tooth pick. If it comes out clean, it's done).
  11. Let cool for 10 minutes.
  12. Serve some immediately and wrap the rest with aluminum foil while still warm. This will ensure it staying moist..
  13. ***Flavors*** I used Butterscotch for this batch. The best flavors are: Pistachio, Lemon, Butterscotch, and Chocolate..

But the end result is still moist and delicious, so the kids will still (hopefully!) be into it. I'm a big fan of a slice of this for breakfast and I love to make this in the summer when there's plenty of zucchini to go. Use up all those summer zucchini in this easy and healthy zucchini bread recipe. We've amped up the nutrition and kept it tasting better than ever! _ Zucchini Banana Bread-a blend of your two favorite breads! This easy quick bread is a great way to use up summer zucchini and brown bananas!