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Zucchini Bread

“Zucchini bread” is something I NEVER thought I’d bake. The name of it just sounds gross  to me. It was actually my loathing of wasted food that prompted my first baking of this surprisingly delicious treat. Last year we left our garden untended while on vacation and came home to baseball bat-sized zucchini (well, not really, but almost).


I was pretty sure they wouldn’t be good to eat so I googled “what to do with oversized zucchini” and discovered that a super-sized zucchini is perfect for bread. I was extremely skeptical, but decided I’d give it a shot. I told the kids that everyone would have to try at least one bite reassuring them (and myself) that if it was unbearably gross they could spit it in the trash can and never have to take another bite.  What I wasn’t expecting was for ALL of us to l.o.v.e. it! We’ve made countless loaves since then and even have several bags of grated zucchini in the freezer from this summer’s garden for warm loaves this winter.

You should definitely try this! Here’s what you’ll need:


3 cups all-purpose flour (whole wheat flour can be subbed for part of this – I usually use half/half)

1 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

3 tsp. cinnamon (sometimes I add a little extra – cinnamon is yummy!)

3 eggs

1 cup vegetable oil (I’ve also used olive oil)

3 tsp. vanilla extract (I have to be honest and tell you that I’ve never used vanilla in this recipe. I’m sure it’d be wonderful, but it’s expensive to get the real stuff so I seldom have it on hand.)

2 1/4 cups granulated sugar (I never said this recipe was healthy!)

2 cups grated zucchini (the zucchini may seem watery, that’s ok…you’ll need the moisture)


Grease and flour 2 loaf pans. Preheat oven to 325 degrees. Sift flour(s), salt, baking powder and soda, and cinnamon in a bowl.

In a separate, larger bowl beat eggs, oil, vanilla, and sugar. Add sifted ingredients to egg mixture & beat well (your batter may be a bit stiff, but don’t give up). Stir in zucchini.

Pour batter into prepared pans, dividing as evenly as possible.

Bake for at 50-60 minutes. Check for doneness. Cool in the pans for about 20 minutes. Remove to a wire rack and cool completely before slicing.

Zucchini Bread graphicShared with: A Life in Balance and Saving 4 Six

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Candy is a southern girl who enjoys the simple things in life. Dirt road drivin’, Sunday afternoon nappin’, back yard swingin’, and sunset watchin’ are a few of the things that make her smile. She’s been married to her best friend and the love of her life for almost 25 years and is navigating motherhood with her 4 children, aged 23, 19, 14, & 11. Homeschooling for over 18 years now, she is also a bit of a word-nerd (ok, maybe more than a “bit” – she actually considers making lists of homophones to be entertaining), a lover of books and chocolate, a survivor of cancer, an author, and a hula hoop maker.


5 Responses to Zucchini Bread

  1. JES September 19, 2014 at 7:18 pm #

    I will add this recipe to my zucchini arsenal (pinning now)! Thank you for linking up with the Art of Home-Making Mondays this week 🙂

  2. Ann August 13, 2013 at 12:18 am #

    This is next on my list to try! 🙂

  3. Elizabeth August 12, 2013 at 2:36 pm #

    Where’s the chocolate??

    I make a similar recipe that also contains chocolate chips, raisins, coconut and walnuts! 🙂 YUM! I could get by leaving off some of those ingredients; but I would definitely add the chocolate chips! Give it a try! 🙂

    • Candy August 12, 2013 at 4:17 pm #

      Great idea! The original recipe may have had all the extras, but I have no idea where it is! I’m definitely interested in trying the chocolate chips!

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