Aunt Teri’s Zucchini Bread

Every year for Christmas my Aunt Teri makes this awesome zucchini bread, I literally look forward to it every Christmas. So this year, I decided to share her awesome recipe with all of you and of course make a couple loaves of this yumminess for myself and my co-workers. This zucchini bread is über moist, just the way I like it!


You’ll need:

4 cups shredded zucchini
3 cups flour
2 ½ cups sugar
4 beaten eggs
1 ¼ cups oil
1 ½ tsp. salt
 1 Tbls. Plus 1 tsp. Vanilla
 1 Tbls. cinnamon
1 ½ tsp. baking soda
½ tsp. baking powder
1 cup chopped pecans (I used more!)

This recipes yields 2 loaves of zucchini bread.

Preheat oven to 325 degrees.

 Wash and slice up 4-5 zucchinis.

 I used a food processor to shred my zucchinis but you could also use a cheese grater or some other creative method!

It’ll look something like this once its all shredded.

Now add all the other ingredients.

Mix it all up. I did this by hand but you can use a mixer if you have one. Don’t forget to add the pecans!

 Now pour the mixture into a well greased bread pan and bake at 325 degrees for about 50min or until it passes the toothpick test.

 Let cool for about 5min then use a knife to loosen it up around the edges of the pan. Wait a few more minutes to remove from bread pan. It’s a moist bread so it needs to sit a little longer so it doesn’t fall apart.

20111209-094756.jpg<br /><br />

Slice and enjoy! This will keep for a few days tightly wrapped up.

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Natalie Paramore

The places I go, the things I do and what I eat.

December 12, 2011



  1. Reply


    December 9, 2011

    I love Zucchini bread! My mom and I always make it 🙂 I’m going to make a batch with your recipe this year too! XOXOXOX

    • Reply


      December 9, 2011

      Yay!! Let me know how it turns out! This is definitely a Christmas must have in my book!

  2. Reply

    richard grant

    December 11, 2011

    The best Zucchini bread ever…can make many loaves and freeze it for special occasions..We know first hand!!!
    Grandma & PopPop

    • Reply


      December 11, 2011

      Oh good idea! I didn’t know you could freeze it!!

  3. Reply


    December 14, 2011

    Everytime I look at that picture, I want to make a batch. I usually make 4 smaller loaves and put the remainder in a regular loaf pan or muffin tins. Because it’s a somewhat heavy batter, I try not to fill more than half. Love, Aunt Teri

    • Reply


      December 14, 2011

      Ahhh, makes sense. I put too batter in one loaf and it took longer to bake. The second time around I used less and it worked perfectly!


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