Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, down home zucchini bread. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

With so many types of house styles, narrowing the list down to your favorite can be overwhelming. Make the most of summer squash season by baking up a loaf of cinnamon-scented zucchini bread. This is the Zucchini Bread that my mom made for us as kids.

Down Home Zucchini Bread is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Down Home Zucchini Bread is something which I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can cook down home zucchini bread using 8 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Down Home Zucchini Bread:

1. Prepare 3 eggs
2. Make ready 1 cup vegetable oil
3. Get 2 cup granulated sugar
4. Get 2 cup self-rising flour
5. Get 1 packages Instant Pudding (flavored)
6. Prepare 2 cup ground zucchini
7. Take 1 cup chopped nuts (optional)
8. Prepare 1 ground cinnamon

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. This Pineapple Zucchini Bread is a quick loaf recipe that's a little bit different. Watch the video showing you how to make this Pineapple Zucchini Bread, then scroll to the bottom of this post to print out the recipe so you can make it at home. Every time I go to the store (which is pretty much every other day).

Instructions to make Down Home Zucchini Bread:

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.

Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. 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. No, zucchini bread doesn't actually taste like zucchini, instead the shredded veggie adds a lot of moisture to the bread for a wonderful texture! Zucchini bread can also be frozen! Allow it to cool completely, then wrap the loaf (or individual slices) tightly in plastic wrap or freezer-proof bags.

So that is going to wrap it up with this exceptional food down home zucchini bread recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!