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Joe's Amazing Zucchini Bread

Posted by Denise on June 1, 2012

joe's amazing zucchini bread slice

I dare you to try to eat only one slice of Joe's Amazing Zucchini Bread.


Southern Florida has been producing really nice zucchini for a couple of months now. And our family has been raving about my brother-in-law, Joe’s, zucchini bread. We kept hearing that it is amazing, so we decided to make it to see for ourselves. And everyone was right! It is really, really good and comes together quickly and easily.

The recipe makes two regular-sized loaves. The pineapple, raisins, and zucchini ensure the loaves are moist and give the bread body. The chopped nuts give a little texture and crunch. All together the ingredients combine to make one of the best zucchini breads we have ever had.

The original instructions called for baking Joe’s Amazing Zucchini Bread for 1 hour, but we found that we had to bake it a little longer. A good way to tell is to insert a wooden toothpick into the center of the loaf, way down into it to see if it is cooked through. If the toothpick comes out clean, with no batter attached after an hour, the bread is ready to come out of the oven. If the toothpick is a little sticky with batter on it, leave the loaves in the oven for a couple of minutes, then try it again. Repeat until the bread is done. The ingredients keep the bread moist so it would take a lot to dry it out. Our loaves had to bake for 1 hour and 10 minutes.

When you come back from the farmers’ market or your own garden with way too many zucchini, this is an incredibly easy and delicious way to use them up.



Joe's Amazing Zucchini Bread




 joes amazing zucchini bread ingredients



Makes 2 loaves




cups sugar


cup cooking oil (we use olive oil)




teaspoons vanilla extract


cups all purpose flour


teaspoons cinnamon


teaspoon baking soda


teaspoon baking powder


teaspoon salt


cup nuts, such as pecans, coarsely chopped


cup raisins


cup crushed pineapple, drained


cups zucchini, peeled and grated






1.     Preheat the oven to 325o F. Grease two loaf pans and set aside until needed.


2.     In a large bowl, thoroughly mix together the sugar, oil, eggs and vanilla.


sugar oil mixture



3.     In another bowl, sift together the flour, cinnamon, baking soda, baking powder and salt. Make sure they are combined completely. Pour into the large bowl with the sugar mixture and mix completely.


adding flour


4.      Add in the remaining ingredients and stir until it is evenly distributed throughout the batter. Pour the batter evenly into both greased loaf pans. Bake in oven on middle rack for 1 hour, then check for doneness by inserting a toothpick into the middle of each loaf. If the toothpick comes out clean with no batter coating it, the loaf is done. If it has batter on it, keep the loaf in the oven for another 2 or 3 minutes. Test again. Repeat until loaves are completely baked. The loaf will be nicely browned on top and will be very moist, so don’t confuse that with underdone batter.  

 shredding zucchini

adding rest of ingredients

all mixed

batter in loaf pan


5.     Take loaves out of the oven when done and let them cool slightly in the pan before attempting to remove them or they will break apart. Once cooled somewhat, carefully run a knife along the edges to loosed the loaf, then invert it on a rack. The loaf should slide out. Slice and serve. Loaves freeze well if wrapped after they are completely cooled and placed in freezer bags. Eat within 3 months.  

 bread just out of oven


 slice of joe's amazing zucchini bread



fresh zucchini bread


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