Round Loaf Zucchini Bread in a Coffee Can

Make a round loaf Zucchini Bread for breakfast, brunch or snacks. This easy coffee can bread is made from an easy zucchini nut bread recipe.

My Aunt Betty was the most gracious loveliest little lady, I have ever met.  I always think the best way to describe her was to say she just sparkled.   The light always reflected off her jewelry and her little eyes always had a special twinkle.  When I first met her (she really wasn’t related by blood to me), she had an awesome little shop where she rented prom dresses, wedding dresses, and all the groomsmen attire.  It was the sweetest little shop that was literally stuffed with the most amazing clothing that would turn anyone into a princess or a prince.  And she would flitter around and it was obvious that she loved dressing everyone up, she always attended the senior prom and every wedding to take pictures of all her little princess and princes.
 

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Yes, she even dressed my son for his senior prom even though we lived so far away.    Everyone loved Aunt Betty, in fact, while I was visiting her little shop one day, a fisherman arrived with a huge fish in the trunk of his car so she could take a picture.  She was just as excited to take that fish picture as any of the lovely brides that arrived in her shop.

I was so very lucky that she was in love with my favorite Uncle.   They had been childhood sweethearts but had gone their separate ways for all those years. And after their children were grown and they lost their spouses, they both returned to the little town they grew up where they met again.  They never married each other nor lived together but dated and had ever so much fun together for many, many years.  Aunt Betty still had the little valentine my Uncle gave her in the 1st grade.

We lost our sweet Aunt Betty just a few months after my Mother passed away but lovely memories of her still live in my heart.  I was fortunate to have known her and to be one of those people in her life.

How to make Round Loaf Zucchini Bread:

At a recent trip to my uncle’s home,  one of my cousins have given me a community cookbook that had several of Aunt Betty’s recipes but this Round Zucchini Bread was one of my favorites.   We hoped we did it justice in tribute to this wonderful lady that made sure everyone felt better just being in her presence.  Here’s to you Aunt Betty, you are missed so very much.

Ingredients:

• 3 eggs, well beaten
• 1 cup canola oil
• 2 cups white sugar
• 2 cups grated raw zucchini, unpeeled
• 3 cups flour
• 3 teaspoon cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon vanilla extract.
• 1 cup pecans
• 2 Tablespoons powdered sugar, for dusting

How to bake Coffee Can Bread:

Scroll down for the Printable Recipe

We baked Aunt Betty’s Zucchini Bread Recipe in one pound coffee cans so we would have zucchini bread as special as Aunt Betty.
Traditional Zucchini Bread recipe that is baked into round loaves.   This Zucchini Bread recipe has an amazing array of spices and pecans.  We hoped we did it justice in tribute to this wonderful lady that made sure everyone felt better just being in her presence.
Here’s to you Aunt Betty, you are missed so very much.

Other Bread Recipes:

• Green Chile Cheese Bread
• Boozy Banana Nut Bread
• Cranberry Muffins with Pecan Streusel

Click HERE to save this Round Load Zucchini Bread Recipe to Pinterest

Print Recipe

5 from 6 votes

Round Zucchini Bread

This zucchini bread is baked in a 1 pound coffee can and makes 2 round loaves

 (needed: 2 empty metal 1lb coffee cans)

Prep Time20 minutes mins

Cook Time1 hour hr 30 minutes mins

Total Time1 hour hr 50 minutes mins

Course: bread, Dessert

Cuisine: American

Keyword: Round Zucchini Bread, Zucchini Recipes

Servings: 8

Calories: 515kcal

Author: Evelyn Osborn

Ingredients

• 3 eggs well beaten
• 1 cup canola oil
• 2 cups sugar
• 2 cups grated raw zucchini unpeeled
• 3 cups flour
• 3 tsp cinnamon
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1 tsp vanilla extract
• 1 cup pecans
• 2 tbsp powdered sugar for dusting

Instructions

• Prepare your coffee cans by washing and drying them very well
• Spray the insides with cooking spray and dust with flour
• Heat oven to 325 degrees
• Mix together eggs, oil, sugar and zucchini in a large mixing bowl
• Stir in flour, cinnamon, baking soda and baking powder
• Add the vanilla and the pecans
• Fill the cans about 3/4 full with the batter
• Bake for 1 hour and 30 minutes until center is done
• Let cool and carefully remove the bread from the cans
• 10. Stand the bread on its end and let cool completely before slicing
• 11. Dust with powdered sugar.

Nutrition

Calories: 515kcal | Carbohydrates: 92g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 61mg | Sodium: 196mg | Potassium: 236mg | Fiber: 3g | Sugar: 53g | Vitamin A: 158IU | Vitamin C: 6mg | Calcium: 53mg | Iron: 3mg