ÃÛÌÒÁµÈË

Zucchini Bread

Photo Credit
Joseph E Ligori/Shutterstock
Catherine Boeckmann
Yield
2 loaves
Category
Quickbreads, Coffee Cakes
Course
Breakfast & Brunches
Credit
The Combes Family Inn, Ludlow, Vermont
Sources
Yankee's B&B and Inn Directory

Although there are many zucchini bread recipes around, this one might just be our favorite! It’s easy and fast and freezes well.

What’s great about zucchini bread is that it doesn’t taste like vegetable bread. Don’t say anything to those picky vegetable people until afterward!

Try it with fresh zucchini from your garden!

Check out more of our favorite zucchini recipes!

Ingredients
3 eggs
2 cups sugar
1 cup vegetable oil
2 cups unpeeled, coarsely grated zucchini
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon cinnamon
1 cup coarsely chopped walnuts
Instructions
  1. Preheat oven to 350°F. Grease two 9x5x3-inch loaf pans. In a large bowl, beat the eggs until light and fluffy. Add the sugar, oil, zucchini, and vanilla extract, and mix lightly but until well blended.
  2. In a separate bowl, combine the flour, salt, baking powder, baking soda, and cinnamon and mix well. Stir the flour mixture into the egg-zucchini mixture, stirring until well blended. Fold in the nuts.
  3. Divide the batter evenly between the two pans and bake for 1 hour, or until a knife or toothpick inserted in the middle of one of the loaves comes out clean.
About The Author

Catherine Boeckmann

Catherine Boeckmann loves nature, stargazing, and gardening so it’s not surprising that she and The Old Farmer’s ÃÛÌÒÁµÈË found each other. She leads digital content for the ÃÛÌÒÁµÈË website, and is also a certified master gardener in the state of Indiana. Read More from Catherine Boeckmann
 

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Comments

I add shredded or minced carrots to my zucchini bread recipe. They add a healthy sweetness and an appealing color to the bread once sliced.

Yellow squash and yellow zucchini works great for this recipe.
It just looks more golden but it's just as delicious as the green zucchini, I just baked a couple of loafs and is gone the same day.
I use melted unsalted butter instead of oil ( 2 cubes ).

Hi! I made this with yellow squash; it should be the same, except the squash is less visible in the bread.

May Kells (not verified)

7 years 3 months ago

I made the Zucchini bread yesterday using home grown fresh zucchini but added 1 cup canned pineapples in 100% juice, drained & chopped the pineapples + I cup raisins then reduce the sugar by 1/2 cup and it turned out great! I let the bread sit in the oven 10 more minutes because of the added fruits though. Thank you very much for this wonderful recipe!

Lori Kane (not verified)

8 years 3 months ago

LOVE this recipe!!!!

Lisa Braschler (not verified)

9 years 3 months ago

I add wheatgerm to my recipe. It gives the bread a heartier taste.

Marcita Rosen (not verified)

10 years 11 months ago

I've been making zucchini bread for years and ALWAYS get rave reviews. Imagine my surprise to find that the zucchini bread recipe I've been making is this one. The only difference is the order that I add the ingredients. Will try this way and see if it's any better - although it is so good, I can't imagine getting better results. And yes, your other viewer is right - you can't slice this until it is cool. I allow it to stand for an hour and then refrigerate it. I slice it on the next day and many times, I then freeze it.

Jeanie Romanowski (not verified)

11 years 4 months ago

I add 1 cup of drained pineapple and 1 cup of raisins to this recipe and its very moist.

Michelle (not verified)

8 years 3 months ago

The pineapple and raisins sound wonderful, then you can reduce the amount of sugar added by 1/4 to 1/2 cup less.