Zucchini Bread {Recipe}

This summer we are enjoying the bounty of our (new) backyard garden.  With just 3 zucchini plants, we have so far harvested at least 30-40 zucchini, with more growing each day!  We’ve been enjoying a lot of it grilled, have shared some with neighbors, and I have also made several batches of delicious zucchini bread.  This classic quick bread is a wonderful way to use zucchini, and although I wouldn’t exactly call zucchini bread a health food, it’s a delicious treat we’ve been enjoying with breakfast.

Print Recipe

Zucchini Bread

Yield: 2 large (standard) loaves

This is an easy and delicious way to use an abundance of summer zucchini.


2 1/2 cups flour
1 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1 Tablespoon cinnamon

3 eggs
1 cup oil (vegtable, canola or olive)
3/4 cup brown sugar
1 cup (white) sugar
2 cups zucchini (grated medium/coarse- do not peel)
1 Tablespoon vanilla

1 cup chopped nuts (optional)


In a medium bowl, add flour, baking soda, baking powder, salt and cinnamon. Whisk togeher.

In a large bowl, beat eggs, sugars, oil and zucchini and vanilla.

Add dry ingredients and stir until incorporated.

Add nuts, if desired.

Pour batter into 2 greased loaf pans.

Bake at 350*F for about 55-60 minutes.

Healthful adjustments- Replace 1 cup of flour with whole wheat flour, and replace 1/2 cup of oil with 1/2 cup unsweetened apple sauce.

Recipe Source- Glorious Treats (adjusted from notes from a college cooking class)



  1. I’ve never tried zucchini bread, but would sure like to make a batch. Especially with the abundance of zucchinis we have growing in our garden. Thanks for sharing!

  2. I LOVE zucchini bread — and that is so awesome about your garden!!!

  3. I looooove a good zucchini bread! This sounds awesome!

  4. Perfect timing on this recipe as our garden has started producing as well. Thanks for the recipe will be giving it a try.

  5. I love zucchini bread! Some day I will have my own garden and be able to use the bounty of it!

  6. Yum! About the only vegetable I manage to grow is zucchini and this bread looks delicious!

  7. Yumm! I’ve been searching for the perfect recipe – I think I found it. Thanks for sharing.

  8. I’m so jealous….my grandmother made zucchini bread for us all summer long when I was a kid and we won’t have any from our garden for weeks…I can hardly wait

  9. My mom made loaves of this when our garden was more than generous! I miss the delicious moistness for sure, but I just don’t feel right making it with store bought!

  10. Gloria – I am soooooo glad you said NOT to peel the zucchini for the bread. I made a loaf for a friend once and she chided me for not peeling them (I guess she didn’t like the green color showing), but I thought it was beautiful and I figured it had to be a bit healthier that way.

  11. I’ve never tried zucchini bread, but wil try necessarily!!!
    Looks so tasty!

    • This is my go to recipe for zucchini bread. My kids love it. My neighbors rave about it. Thanks for your continued dedication to posting these amazing recipes!

  12. I know, I find myself slathering it with cream cheese frosting….who can help it. But I stand up while eating it and therefore it has no calories, right? I love zucchini in chocolate cake too, keeps it moist.

  13. Awesome! We just got one of our first green “baseball bats” so I am glad you shared this recipe 😀

  14. The cake looks good, but it uses a lot of sugar. Can I cut some of it out?

    • Hinna- Feel free to adjust the recipe as you like. I have posted what works for me. I think you could likely remove 1/4 cup of sugar with no difference in taste or texture, beyond that, you will have to do some experimenting. Happy Baking!

  15. **I have tons of A heirloom variety of it called: 8 Ball in our large rural country garden!! I just sliced them thick and sprinkled a little ‘Lawry’s. Seasoning’ (NOT their garlic salt!!) on them and BBQ’d them When I turned them over I squirted a little ‘Sweet Baby Ray’s’ BBQ sauce on one side and smeared it around w/ the bk. Side of a soup spoon and continued BBQing them and flipped them a couple of more times until just soft. They were FANTASTIC!! Y’all need to try it!! They look and taste like large round Italian Zucchin’s, but are called squash for some reason. I have some the size of large oranges and softballs. We grew them from heirloom seed. My fav recipe is an Italian casserole w/ zucchini, parm. cheese, mozzarella cheese, flour, eggs, and butter!! It is out-of-this-world gooooood!! You can use almost any sliced veggie, or a combo of a couple. I am adding red onions from my garden when I make it today!! Do you have a good nice recipe for apples anyone?? Please e-mail me if you do. My green ones are ready on my tree!! YAY!! I need the cream cheese frosting recipe also. I figure it is just softe cream cheese and powdered sugar and a bit of milk?? XO

  16. **Oh ya, This is really moist, isn’t it?? I heard if you add 2 teaspons of sour cream to any baked good that it is never dry and extremely moist then!! (-; <3 <3

  17. Thanks for the recipe! I haven’t h=found one that I really lked yet, but this looks tasty! Love you!

  18. I love zucchini bread! Yours looks perfect!

  19. We love to grow zucchini because it always produces such an abundant bounty! Sunflowers too:) Your bread looks yummy, Glory!

  20. These pics are stunning, and I have a gazillion and a half zucchini! Sending this to my neighbor too!

  21. This bread is so amazing! I just made it tonight.

  22. Ooo… I love zucchini bread. I got a load of zucchini from the in-laws garden (our mini garden did not produce well this year… sad), and since I know I can’t go through it all before it goes bad, I grate it up stick it in freezer baggies (2 cups in each baggie) and then freeze it. Then I can have zucchini bread all winter long! 🙂 (Freezing tip: I don’t drain the water out of the grated zucchini before I freeze it… since I would have used it if I had been making the bread with fresh zucchini.)

  23. So i made this the other day. It was very good but a touch too oily to where i could almost taste it..i would knock down the oil to 3/4 of a cup if i made it again and maybe add 1/2 a tsp. of cinnamon more.

  24. My fav dessert is my Strawberry Shortcake Panna Cotta thatI make with fresh strawberries, yellow shortcake (ground in food processor) and real whip cream!! Yum!!

  25. This was so good! A huge hit with family and friends!!! Thank you!

  26. Looking forward to making this recipe. I have a ton of garden zucchini just waiting to be used up. Also, I like the plate you have in this photo – I have the same set! Good taste 🙂

  27. Just put it in the oven. Can’t wait to taste it!

  28. The house smells so good 🙂 and results amazing ! Big hit with my family . Thank you for sharing !

  29. this was delicious! Very moist. What a great way to use up zucchini.

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