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)