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Grandpa's Moist Zucchini, Pumpkin or Applesauce Bread

Updated on August 15, 2016
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This recipe for Zucchini bread was given to me by my Grandpa over 30 years ago. I have played with it and adapted it to work with just about every kind of sauced or grated vegetable or fruit I can think of. It is so easy to use the main recipe and just adjust the spices to fit the kind of fruit or vegetable you are wanting to use.

I have used it with sweet potatoes, zucchini, applesauce, peaches, pineapple sauce, pumpkin, and cranberries. If they are not sauced or grated, throw them in your food processor and push the button. You will always love the result.

I always grated extra zucchini and froze it in 2 cup packages with the juices from the zucchini in them so I would be able to make it fresh all winter and spring. Using canned pumpkin works well. Chunky applesauce works well and gives extra bits of apple to savor. Use juices as it is a very runny mix. This is in the quick breads category. No kneading or having to let it rise.

I have taken this to potlucks at church and with friends. It always gets raves and a repeat request at future potlucks. I serve it on holidays to my family and friends. I never have leftovers of this. Enjoy and let me know how you like it.

Cook Time

Prep time: 20 min
Cook time: 1 hour
Ready in: 1 hour 20 min
Yields: 24 servings

Zucchini, Pumpkin or Applesauce Bread Recipe

Preheat oven to 375 degrees F. Grease and flour 2 9x5" loaf pans. If making muffins, grease and flour 24 muffin cups.

3 eggs

2 cups sugar

1 cup vegetable oil

2 teaspoons cinnamon

1 teaspoon baking soda

3 cups sifted all purpose flour

1 teaspoon vanilla

1 teaspoon salt

1/4 teaspoon baking powder

2 cups grated zucchini, pumpkin, or applesauce.

1 cup chopped walnuts

1 cup raisins

In large bowl, beat eggs, add oil and sugar. Add vanilla and all dry ingredients, mixing well. Fold in grated zucchini, nuts, and raisins. Bake for 1 hour or until toothpick comes out clean. Leave in pan for 10 min. on rack, then remove from pan to finish cooling. If muffins are desired, fill cups 1/2 full and cook 18-20 minutes.

Nutrition Facts
Serving size: 1 slice
Calories 225
Calories from Fat117
% Daily Value *
Fat 13 g20%
Saturated fat 2 g10%
Unsaturated fat 0 g
Carbohydrates 27 g9%
Sugar 22 g
Fiber 1 g4%
Protein 3 g6%
Cholesterol 20 mg7%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Zucchini Bread

5 stars from 1 rating of Zucchini Bread

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    • Becky Katz profile image
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      Becky Katz 15 months ago from Hereford, AZ

      My Grandpa shared several recipes with me after my grandmother died. We had not really been close and it made us much closer. There were always so many cousins, aunts and uncles around when I saw him; that we never got a chance to talk.

    • Kelsi Nuss profile image

      Kelsi Nuss 15 months ago from Auburn, AL

      I love the story behind this recipe. I'm only just getting into baking, and this looks like a great one to try. Thanks for sharing!

    • Becky Katz profile image
      Author

      Becky Katz 4 years ago from Hereford, AZ

      Lisa, I have several of these really old recipes. I think the old ones are a lot easier to make and most of them taste better. This is a really moist quick bread and I think you will love it. Thank you for coming by to visit.

    • Lisawilliamsj profile image

      Lisa Williams 4 years ago

      This sounds so good, I am going to have to try them all, thanks for posting!

    • Becky Katz profile image
      Author

      Becky Katz 5 years ago from Hereford, AZ

      Hi Peg, irony abounds. I was just over leaving a comment on your cat hub. I know you will never regret trying this recipe. I like it with applesauce too. I adjust the spices a little for each fruit or vegetable. I always use apple pie spices with applesauce and pumpkin pie spices with pumpkin. Thanks for coming by to visit.

    • PegCole17 profile image

      Peg Cole 5 years ago from Dallas, Texas

      This sounds so good Becky. I can't wait until the weather cools down a bit and I can start baking a lot more. I'm going to print out your recipe and use it with canned pumpkin since I don't have any Zucchini at the moment. Thanks for sharing your family recipe. I will definitely be baking this one.

    • Becky Katz profile image
      Author

      Becky Katz 5 years ago from Hereford, AZ

      s'lane, It is really good bread and such a versatile recipe. We can change it at will. I have taken this to fancy dinners and everyone raved about it and yet it is so easy to make. Make some up and freeze a loaf for later, it freezes well. Enjoy and glad you could come by to visit.

    • snakeslane profile image

      Verlie Burroughs 5 years ago from Canada

      Mmm yummy, would like to be at your house when this comes out of the oven Becky. I like the way you leave the recipe open to different variations. My Mom made a nice zuchinni loaf with chocolate added. Regards, snakeslane

    • Becky Katz profile image
      Author

      Becky Katz 5 years ago from Hereford, AZ

      Thomas, you will love this. It is so good and moist. I always have requests from my church when they have a potluck to bring this. It is one of their favorites no matter what fruit or vegetable I put in it. Enjoy.

    • ThomasBaker profile image

      ThomasBaker 5 years ago from Florida

      I'm going to try this next week. It sounds delicious. Thanks for sharing this with us.

    • Becky Katz profile image
      Author

      Becky Katz 6 years ago from Hereford, AZ

      prasetio, I appreciate you coming to visit. Your family will love this recipe. It is not only delicious but is easy also. Enjoy!!!

    • prasetio30 profile image

      prasetio30 6 years ago from malang-indonesia

      I love this recipe. It sound delicious. I'll show this to my mom. She's a good chef as well. Thanks for share this us. Rated up!

      Prasetio

    • Becky Katz profile image
      Author

      Becky Katz 6 years ago from Hereford, AZ

      Hi Debby, you will love it. It is so easy to make and modify. Thank you for coming by.

    • Debby Bruck profile image

      Debby Bruck 6 years ago

      Hi Becky ~ Very nice of you to share this versatile family recipe. Blessings, Debby

    • Becky Katz profile image
      Author

      Becky Katz 6 years ago from Hereford, AZ

      gail, Thank you for your wonderful comment. What is even better than all the nutrition in this is that it tastes really great.

    • gailalovesbijou profile image

      gailalovesbijou 6 years ago from Wyomissing, PA

      Nice hub! I love to pack all the nutrition I can into just about everything I make, so this recipe will serve me well, especially with the addition of walnuts and raisins. Thank you! Bookmarked, voted up and useful!

    • Becky Katz profile image
      Author

      Becky Katz 6 years ago from Hereford, AZ

      Yes, Katy, They are in the baking cupboard. The recipe makes two loaves.

    • profile image

      Katy 6 years ago

      See, now you've got me craving pumpkin bread. Do we still have that old bread pan?

    • Becky Katz profile image
      Author

      Becky Katz 6 years ago from Hereford, AZ

      Lady Tenaz, I have a variety of topics because I have such a wide range of interests. I am complex so my topics will be. Hope you come back by.

    • profile image

      Lady_Tenaz 6 years ago

      I love pumpkin bread! One of my first hubs on here years ago was a pumpkin bread recipe. Before I started posting my poetry and other writings. I enjoy your variety of topics!!! Good hub!

    • Becky Katz profile image
      Author

      Becky Katz 6 years ago from Hereford, AZ

      LaBrashear, I love sweet breads also. Enjoy.

      Story Page, There is always a glut of these and it is nice to know you can grate it and freeze it for later use. I do for winter months because it is so good. Yes, the versatility of this recipe is wonderful.

    • Story Page profile image

      Story Page 6 years ago from England, the UK

      We call zucchini - courgettes in the UK and when you grow them you always end up with a glut so this recipe will be useful for those times. Thank you, the method looks simple and I like the idea of being able to use variations for this sweet bread.

    • LABrashear profile image

      LABrashear 6 years ago from My Perfect Place, USA

      I love sweet breads! Can't wait to try this!

    • Becky Katz profile image
      Author

      Becky Katz 6 years ago from Hereford, AZ

      Alastar, don't be giving me any excuses. My son was making this at 10. You can do it. Instead of giving it to the cook, surprise the cook. It will be even nicer if you clean up after yourself. My dad, uncles, husband, and sons are all excellent cooks.

    • Alastar Packer profile image

      Alastar Packer 6 years ago from North Carolina

      Yum yummy Becky! Love Zucchini bread...when someone around here makes it which is almost never..lol. Don't believe they've ever made Pumpkin bread though. In any case these are recipes I'm definitely savoring right now and they will be shown to the current cook, thank you dear!

    • Becky Katz profile image
      Author

      Becky Katz 6 years ago from Hereford, AZ

      Sunnie, you are going to love this and it is so easy to make.

    • profile image

      Sunnie Day 6 years ago

      This look soooo good. Will have to give this a try..Thanks Beck for sharing,

      Hugs,

      Sunnie

    • Becky Katz profile image
      Author

      Becky Katz 6 years ago from Hereford, AZ

      AliciaC, So good of you to come by. This is a good multi-purpose recipe. It can be used with a large variety of fruits or vegetables. I hope you enjoy it as much as we have.

      Ruby, So happy you came by. You will love this bread no matter which of the fruits and vegetables you use.

    • always exploring profile image

      Ruby Jean Fuller 6 years ago from Southern Illinois

      I used to make Zucchini cake, but i never made bread. I like the recipe. I will make the applesauce bread and maybe the pumpkin too. Thank you Becky....

    • AliciaC profile image

      Linda Crampton 6 years ago from British Columbia, Canada

      I love moist breads and cakes, and I like the fact that this bread can be made with a variety of fruits and vegetables. Thanks for the recipe, Becky. I think that it will be very useful!

    • Becky Katz profile image
      Author

      Becky Katz 6 years ago from Hereford, AZ

      Hi Rosemary, So good of you to stop by. I know you will love this recipe.

    • Rosemay50 profile image

      Rosemary Sadler 6 years ago from Hawkes Bay - NewZealand

      I have never baked with zucchini but I can see how it would make it moist. I love walnuts. Thank you Becky I will have a go at this recipe,

    • Becky Katz profile image
      Author

      Becky Katz 6 years ago from Hereford, AZ

      Movie Master, I don't know of anyone else who uses zucchini for baking. My husband doesn't like zucchini but he likes this. It doesn't add much flavor to the bread but it does add vitamins and moisture. Try it with pumpkin and applesauce also. It is quite delicious.

    • Movie Master profile image

      Movie Master 6 years ago from United Kingdom

      Hello Becky, I have never baked using zucchini before, and I am really keen to try this, I bet the walnuts give it a lovely flavour too.

      Thank you for sharing this family recipe with us.

    • Becky Katz profile image
      Author

      Becky Katz 6 years ago from Hereford, AZ

      writer20, I hope you enjoy this as much as my family has. We have eaten a lot of it over the years. Thank you for coming by.

    • writer20 profile image

      Joyce Haragsim 6 years ago from Southern Nevada

      Very yummy, I'll go and print out, thank you.

    • Becky Katz profile image
      Author

      Becky Katz 6 years ago from Hereford, AZ

      Don't forget that you can use other fruits and vegetables also, Hyphen.

    • Hyphenbird profile image

      Brenda Barnes 6 years ago from America-Broken But Still Beautiful

      Yummy. We had an abundance of zucchini this year and hopefully will next year too. And we have gathered wild walnuts so I can use them also. Thanks for a great recipe Becky.

    • Becky Katz profile image
      Author

      Becky Katz 6 years ago from Hereford, AZ

      mckbirdbks, You can do it. My 10 year old son managed his first time trying. The list of ingredients are all things that are in most kitchens except for the zucchini. Thanks for coming by.

      RTalloni, It is a good basic recipe. Grandpa was a good cook and liked to give his recipes to his grandchildren. I have one for Strawberry-Rhubarb pie that he gave me also. Good recipe. I will have to dig it out. Thanks for coming by.

    • RTalloni profile image

      RTalloni 6 years ago from the short journey

      Looks like a good basic recipe! Thanks for sharing your grandpa's love with us. :)

    • mckbirdbks profile image

      mckbirdbks 6 years ago from Emerald Wells, Just off the crossroads,Texas

      Hi Becky, that is quite a list of ingredients. I will have to give it a try sometime. With the understanding that I am not much of a baker.