With Summer crops in full bloom, zucchini is plentiful!  It is a delicious vegetable that can be used in many recipes, including Zucchini Bread.  This is a delicious and easy zucchini bread recipe that makes two loaves.  (You can freeze one to enjoy later!)

Zucchini Bread

Preheat your oven to 325 degrees.  Grease your loaf pans lightly with a non-stick cooking spray, making sure to coat the bottom of the pan well. 

Zucchini Bread
Begin by removing the skin of the zucchini with a vegetable peeler.  (Not necessary, but I always do it.)  Grate the peeled zucchini into a bowl – not a plate, as the water will begin to extract from the vegetable.  (You will need about 2 cups of grated zucchini.)

Zucchini Bread

In a medium bowl, sift together:

3 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
3 tsp ground cinnamon

Set aside.

In a large bowl, beat:

3 eggs
3/4 cup + 2 Tbs vegetable oil
1 and 3/4 cups white sugar
3 tsp vanilla extract

Slowly add the sifted ingredients to this creamed mixture, and beat well.  Stir in the zucchini and 1/4 chopped pecans or walnuts (optional) until combined.

Pour the batter into the prepared loaf pans and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.  Make sure the center is firm, too.  Cool for 20 minutes before slicing.

Zucchini Bread
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  1. Crystal & Co Reply

    Perfect summer recipe for using up that zucchini from the farmers market or garden! Love.

  2. Just became a fan of Zucchini recently…. I might need to try this out! Looks so yummy and moist.

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