Down Home Zucchini Bread. 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. Ultra moist, super cheesy Zucchini Bread that's quick to prepare and made without yeast.

It's so moist and spiced perfectly! This recipe also doubles, triples, etc like a boss and freezes well! Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. You can have Down Home Zucchini Bread using 8 ingredients and 13 steps. Here is how you cook that.

Ingredients of Down Home Zucchini Bread

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

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). Zucchini bread doesn't actually taste like zucchini -- cinnamon and orange are the predominant flavors.

Down Home Zucchini Bread instructions

You will need:.
Preheat oven to 350°F.
On medium speed in a large bowl mix the eggs, vegetable oil, and sugar until well blended..
Slowly add the flour in while still on medium speed..
Add the package of flavored instant pudding in..
Now add the zucchini and chopped nuts and let blend for 1 minute on low speed..
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).
Fill both baking pans approximately half way..
Sprinkle some cinnamon and sugar over the tops (optional)..
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).
Let cool for 10 minutes.
Serve some immediately and wrap the rest with aluminum foil while still warm. This will ensure it staying moist..
***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. Easy Rhubarb Zucchini Bread happened because I've never even touched rhubarb before, let alone used it in a recipe. Would it be too tart all up there on its own? Would the color bleed down into the bread? Freezes very well so no fear with the overflowing garden veggie.