Zucchini Bread (Mattie’s Recipe)

Our Summer Camp is over and it was a BLAST! Some of the cutest kids in the world come to camp to spend some of their summer outside. I am going to miss them and the funny stories they tell. I am also going to miss the amazing staff and volunteers that show up every summer to help, but one thing I will not miss in the future is Mattie’s Zucchini Bread. She gave me her recipe and I’m thrilled.

Mattie was a volunteer cook for many, many years and we all love her dearly! She likes to spend time with her grandkids now, but sometimes she comes to visits and brings us her famous Zucchini Bread. Her book has been used so much it has lost it’s cover so I can’t give you the name of it. Actually, over half the book is missing, but the  Zucchini Bread Recipe is there so I am very happy!

Zucchini Bread Recipe, The Bearfoot Baker

She was kind enough to let me borrow it so I could copy this wonderful recipe for my family which includes my blog family. So if you make this send a mental thank you to Maddie for loving kind spirit and for sharing her recipes.

I am going to have a hard time finishing this post because my house smells wonderful the baked bread is inches away as I type! I love ya more than my zucchini bread so I will try very hard to finish this tutorial for you!

Zucchini Bread Recipe, The Bearfoot Baker

Here’s a picture of Maddie’s cookbook and it says that Lucille Strevel is the one who submitted it for the book. I don’t know she is or where she got this recipe, but I wish I could thank her in person. This zucchini bread is so good the recipe has to be shared!

Zucchini Bread Recipe:

Preheat your oven to 350°.

Zucchini Bread Recipe, The Bearfoot Baker

  • Combine flour, baking soda, salt, baking powder, cinnamon, and nuts. Set aside.

Zucchini Bread Recipe, The Bearfoot Baker

  • Beat eggs lightly.
  • Next, add sugar, oil, and vanilla.
  • Beat until creamy.
  • Stir in zucchini and pineapples. The pineapple is under the zucchini I promise! I would never forget the pineapples because it is what makes the bread super yummy!

Zucchini Bread Recipe, The Bearfoot Baker

  • Add the dry ingredients.

Zucchini Bread Recipe, The Bearfoot Baker

  • Be careful to not over mix this so stir it until the mixture is moistened.

Zucchini Bread Recipe, The Bearfoot Baker

  • Do you remember my Cake Release Recipe? It’s a great recipe and it works well to help you get your cakes out of the pan in one piece and it’s easy to make. I think you should try it.
  • If you don’t have it it’s okay so grease your pan so you’ll be ready to add the glorious mixture for baking.

Zucchini Bread Recipe, The Bearfoot Baker

  • Pour into 2 well-greased loaf pans (I only took a picture of one of them) and bake for about 45 minutes

Zucchini Bread Recipe, The Bearfoot Baker

This bread smells amazing! I think I”ll eat it like this, but if you want to add icing here’s what you need to do.

Now for the icing!

Zucchini Bread Recipe, The Bearfoot Baker

  • Bring 1 1/2 cups brown sugar, 3 Tbls. butter and 1/4 cup water or milk to a boil. You can use light or dark brown sugar. Either one works according to Mattie.
  • Next, remove it from heat and add powdered sugar and the vanilla. I only used 2 cups of powdered sugar for my icing because I wanted it to pour it over my bread instead of spreading it like cake icing. Keep in mind it sets up very quickly so work fast.
  • Once it’s done pour it over your zucchini bread and enjoy!

I updated this post because my original photos weren’t that great. I think I did it so I could eat some zucchini bread because it’s delicious. This photo is from the original tutorial and I thought I’d leave it in just for fun.


If you let the cake cool and add warm icing, the icing will get hard and be difficult to spread. I always make mine thin and pour it on because it looks really pretty so it’s a treat for the eyes and tummy.

zucchini bread

Zucchini Bread Recipe

This zucchini bread is a moist and delicious bread that is made with cinnamon, nuts, and pineapples. Delicious when topped with a brown sugar icing.
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  • Zucchini Bread Ingredients
  • 3 cups all-purpose flour
  • 2 teaspoons of baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoon cinnamon
  • 3/4 cup chopped walnuts or pecans
  • 3 eggs
  • 2 cups of sugar
  • 1 cup of vegetable oil
  • 2 teaspoons of pure vanilla extract
  • 2 cups of coarsely shredded zucchini
  • 1- 8 ounce can of crushed pineapples drained

Zucchini Bread Icing Recipe

  • 3 tablespoons of butter
  • 1 1/2 cups of light or dark brown sugar
  • 1/4 cup of water
  • 4 cups of powered sugar-If you want to pour the icing on the zucchini bread cut the powdered sugar down to two cups.
  • 1 teaspoon of vanilla


  • Zucchini Bread Directions
  • Preheat oven to 350 degrees
  • Combine flour, baking soda, salt and baking powder, cinnamon, and nuts and set it aside.
  • Beat eggs lightly.
  • Next, add sugar, oil, and vanilla.
  • Beat until creamy.
  • Stir in zucchini and pineapples.
  • Add the dry ingredients, only stirring until moistened.
  • Stir into two well-greased and floured loaf pans.
  • Bake at 350 for 45 minutes or up to an hour. Stick a toothpick in the center of the bread and when it comes out clean the bread is done.
  • Zucchini Bread Icing Directions
  • Bring the brown sugar, butter, and water to a boil.
  • Remove from heat and add powdered sugar and the vanilla and pour over the zucchini bread.
  • Enjoy!

I hope you give this recipe a try because it is SO GOOD! Thanks, Mattie and Lucille Strevel! I am going to go make some coffee, eat a piece of zucchini bread, and take a nap! Life is so good!!!!!

Bear hug,