Marcile’s Zucchini Bread
📜 Collection: Unknown Twenty Six | ✍️ Attribution: Marcile | 📂 Category: Bread A moist and spiced zucchini bread recipe passed down from Marcile, featuring chopped nuts and warm cinnamon. Perfect for utilizing garden zucchini into a comforting homemade loaf.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 1 hr | 10 mins | 2 loaves or 1 bundt |
🔪 Key Equipment
- Loaf pans
- Bundt pan
- Mixing bowl
- Sifter
Ingredients
Batter Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 cups | Zucchini | Grated, include peel and seeds |
| 2 cups | Sugar | None |
| 3 | Eggs | None |
| 1 cup | Oil | None |
| 2 cups | Flour | Sifted |
| 1/4 tsp | Baking Powder | None |
| 2 tsp | Baking Soda | None |
| 3 tsp | Cinnamon | None |
| 1 tsp | Salt | None |
| 2 tsp | Vanilla | None |
| 1 cup | Nuts | Chopped, optional |
Instructions
Step 1: Mixing
- Grease pan real good (fits 2 loaf pans or a bundt pan).
- Mix all above together: 2 cups grated zucchini, 2 cups sugar, 3 eggs, 1 cup oil, 2 cups sifted flour, 1/4 tsp baking powder, 2 tsp baking soda, 3 tsp cinnamon, 1 tsp salt, 2 tsp vanilla, and 1 cup chopped nuts.
Step 2: Baking & Cooling
- Bake at 350° for 1 hr until golden and a toothpick inserted in the center comes out clean.
- Set 5-10 min, then remove from pan.
💡 Make-Ahead & Storage: Wrap cooled loaves tightly in plastic wrap and store at room temperature for up to 3 days, or freeze for longer storage.
Original Recipe Scan
