Food,  Life

A Great Zucchini Bread for Fall

I know! I put that word, “Fall” in that title and you may think I have gone the way of Hobby Lobby and am missing summer right before me. But, seriously! I am preparing for FALL NOW with a great fall zucchini bread to tuck into the freezer.

You see, I have an overabundance of zucchini. Rewind the blog to the Zucchini Zoodles. Remember?

So, when our Blog Hop group decided that this week would be the week for a Fall Blog Hop…I was all in with preparing for fall with a new zucchini bread that everyone loves. If you are joining from This Dear Casa, welcome!

I began looking for ways to prepare, enjoy and even “put up” that overflow of zucchini when I decided a good zucchini bread recipe would fit the ticket.

You see, I LOVE to have a great pumpkin bread or zucchini bread for cool fall mornings with a great cup of coffee when guests drop in for breakfast or brunch. My husband is a BIG fan of either of those.

The trek for the BEST zucchini bread began.

I have several great recipes that I have tweaked through the years, but I suddenly found one that called for adding crushed pineapple. Well, that sounded interesting. There were other ingredients that I wasn’t a fan of adding, so I removed, replaced, substituted and tweaked until I was happy with the result.

I always begin by grating my zucchini in my food processor. No need to peel which adds nutrients and ease!

TIP: If you have people who are not fans of nuts, using a food processor to process them will always add flavor without the “nut” consistency that some don’t love.

A great part of this recipe, too, is that there’s no need for the mixer.

You know me! Make sure you have all of the ingredients measured before beginning…nothing worse than finding you don’t have all of the ingredients in the middle of making something. Right?

Simply mix dry ingredients together and then liquid with grated zucchini before adding them all together.

Add the chopped nuts to the liquid ingredients before adding them to the dry ingredients.

The recipe provided 2 loaves in my sandwich loaf pans. “Tile man” working on our bathroom remodel was a great taste tester. He proclaimed this new recipe the BEST zucchini bread ever. I sent him home with several slices for breakfast the next morning.

I was ready to repeat the zucchini bread recipe to freeze for fall mornings!

Round two found me without the crushed pineapple. In going through my pantry of things I put up last year, I found my last jar of pears. Perhaps I could change out the recipe from crushed pineapple to pears. Another 2 loaves made and this time, “tile man” took an entire loaf home with him. He preferred the pear, although he loved both; my husband, the pineapple version.

We have such an abundance of zucchini that I will be making several batches of both versions to add to my freezer for fall.

Don’t you love when you can take the summer produce and plan for fall mornings and have things ready?

When I am freezing them, I cool each loaf completely, wrap in parchment paper, add to a freezer bag, label and store in the freezer. Don’t forget to add the date! I usually use within six months after freezing for best results.

Just the perfect recipe for fall morning breakfasts, guests for brunch, Thanksgiving gatherings or Christmas visitors!

Just thaw and warm before serving and add a bit of whipped cream.

Perfect! One of my most favorite things to do.

Fall Zucchini Bread

A great version of zucchini bread with added fruit to make from an overabundance of summer zucchini and enjoy in the fall!
5 from 9 votes
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast, brunch
Cuisine American
Servings 2 loaves

Equipment

  • oven
  • food processor
  • bread pans
  • measuring cups
  • measuring spoons
  • grater
  • cake tester

Ingredients
  

  • 3 C all purpose flour
  • 2 t baking soda
  • 1 t baking powder
  • 1 t salt
  • 2 t ground cinnamon
  • 1 t nutmeg, freshly grated
  • 3 large eggs, lightly beaten
  • 1 C vegetable oil
  • 1 t vanilla extract
  • 2 C sugar
  • 2 C zucchini, finely grated
  • 1 C pecans, chopped
  • 1 C crushed pineapple or mashed pears, drained

Instructions
 

  • Preheat the oven. to 350 degrees.
  • Grease and flour (lightly) two loaf pans. Set aside.
  • In large mixing bowl, mix together first 6 ingredients with a wire whisk to combine.
  • In a separate bowl, mix together eggs, oil, vanilla and sugar together with a wire whisk.
  • Stir in zucchini, pecans and pineapple OR pears with a scraper.
  • Add zucchini mixture to the flour mixture and stir until the dry ingredients are moistened.
  • Pour batter evenly into each pan.
  • Bake for one hour or until a cake tester inserted in the center comes out clean.
  • Cool on a wire rack for 10 minutes and then turn out onto the wire rack to let them cool completely.

Notes

TIP: Use a food processor to grate zucchini and, if preferred, grind nuts.
TIP: I always grate nutmeg rather than buy it already ground. Gives such a fabulous taste!
TIP: Let the loaves cool completely before covering or storing to keep a great texture to the outside.
TIP: To freeze—cool completely. Wrap in parchment paper and slide into a freezer bag. Don’t forget to label and date before storing! Loaves are best eaten within 6 months. 
 
Keyword bread, breakfast, brunch, fall zucchini bread, zucchini, zucchini bread

I’m adding a few links of the equipment I use to make and serve these! No extra cost to you…just a bit of convenience that I love to share since so many ask for my recommendations.

I hope you are placing that abundance of zucchini bread in the freezer for fall gatherings. Those who have their feet under your table will thank you!

Enjoy this great zucchini bread, friends! I have a few more batches to make before my freezer is ready. So far all four loaves have disappeared before making it to the freezer! But, never fear! Did I mention that I have an abundance of zucchini?!!

I have more great recipes to share with zucchini…keep checking back to see what’s next!

Please follow along with my other friends to see what they are sharing for Fall! I can’t wait! Join Kippi at Home first to follow along!

You May Also Like

bowl of red beans and rice
An Easy and Delicious Red Beans & Rice Recipe
June 7, 2022
biscuits with strawberry butter
Crazy Biscuits
August 5, 2020
fall table setting
5 BEST Thanksgiving Recipes
November 21, 2023

64 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating