Zucchini Bread

Zucchini bread is a favorite for many families, as it is easy to bake and comes out delicious! It has the nutritious characteristics of zucchini, but it certainly does not taste like vegetable bread. Though there are many zucchini bread recipes around, this one might just be our favorite. This bread freezes well, and it makes a great breakfast or quick snack.

See more delicious zucchini recipes.

Photo Credit: 

Costata Romanesco


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


Preheat oven to 350 degrees 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.

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.

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.


2 loaves


The Combes Family Inn, Ludlow, Vermont

Reader Comments

Leave a Comment

LOVE this recipe!!!!

LOVE this recipe!!!!

I add wheatgerm to my recipe.

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

I've been making zucchini

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.

I add 1 cup of drained

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


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

Cool Completely The recipe

Cool Completely
The recipe didn't mention that you need to let the bread cool completely before slicing. If it isn't cool, you may as well "slice" it with a rolling pin. You'll get the same results.

Excellent website you have

Excellent website you have here but I was
curious if you knew of any user discussion forums that cover the same
topics talked about in this article? I'd really like to be a part of online community where I can get responses from other knowledgeable individuals that share the same interest. If you have any recommendations, please let me know. Appreciate it!

Here is my web site ... tips to last longer in bed natural herbs (Matthias)

I've been making zucchini

I've been making zucchini bread for years. I've found that 3 cups of grated zucchini can be used if the final cup is drained well. I think the bread needs the moisture from the other 2 cups. The extra cup of the vegetable just seems to add more flavor and bulk. This is a fine recipe. Thanks for sharing.

I'm sure this recipe is

I'm sure this recipe is delicious but ever since my mom gave me one that had crushed pineapple in it, I've never used any other recipe since. It can be found on www.cooks.com if you're interested. Very moist.