Zucchini Bread

Recipe for Zucchini Bread
Joseph E Ligori/Shutterstock


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°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

Reader Comments

Leave a Comment


Hi, I have been using this recipe for years, until 5 yrs ago. I began exchanging the All purpose for Almond flour, or coconut flour, or quinoa flours or a combination as I feel the day, and with so, I got a GLUTEN FREE delicious Zucchini bread!! I also substituted the sugar for only 1 cup turbinado sugar in the raw, and sometimes just applesauce!!

Zucchini Bread

Hi. I've also been making zucchini bread for years and have tried all of these varities. I still go back to the one As gentleman used for his wife. I worked as a home health aide for Hospice and he said this was for keeping a person regular. I totally agree and it tastes awesome, too. He added wheat germ with the flaxseed, then added prunes with the raisins, the nuts were tricky til he crushed then into tiny bits. I also add some shredded sweet potato with the extra spices for a nice change. There's nothing better than good breads all day long!

Zuchinni Bread

I use applesauce instead of oil in most recipes. Makes breads real moist and delicious. Half of each also works well. I add dried cranberries [soaked to soften] as well! YUM YUM

Zucchini Bread

I have been making this for years. My habit is to let it cool for 10 minutes and then wrap it in aluminum foil then let cool. This makes mine extra moist. The extras mentioned here sound yummy and I will try a few tomorrow. Made 4 loaves today too.

Substitution in Zucchini Bread

Would it work to sub applesauce for the 1 cup of oil??

substitute applesauce for oil in baking

The Editors's picture

Yes, Donna, you can make that sub. Enjoy!

Zucchini bread

I had so much zucchini this year I got to experiment with this recipe. I made it exactly as written here and it was wonderful! Then I started playing. I doubled the baking powder to make it raise a little more, then tried sifting all the dry ingredients. I also reduced the cinnamon to 2 teaspoons. It all worked well. With the last batch of bread, I ended up adding 3 and one-half to 4 cups of shredded zucchini and the bread was wonderfully moist.

Zicchini, bread recipe!

Very similar to the one my Mother left me but I use 1 teaspoon nutmeg and 1 tsp. Vanilla. Also I and a 1/4 tsp cloves. Just gives it a tiny but of spice flavor. My kids favorite.

Zucchini Bread

This is the exact recipe I've used for years. I also add 1 cup of raisins and for the nuts I use black walnuts which gives it a great taste.
I have tried variations of Zucchini Bread but always come back to this one.
Everyone loves it.

Great Recipe As Is, but here's some ideas...

This does freeze very well! I've been making this for years, and eat a slice every day for breakfast! It's amazing as-is, but I've tried to make it a little healthier, so here are the changes I have made. (Sorry, but I don't do a lot of measuring, I go more by "feel," so the measurements are approximate:
- Use a combination of rye flour, wheat flour & regular flour
- Add a cup of oats - but you need to increase the liquid/oil as if you are adding another cup of flour.
- Add pineapple, raisins, and/or apples/applesauce.
- Reduce the total amount of sugar to about 1 1/3 cups, and use half brown sugar.
- Add flax seeds & chia seeds.
- Add pumpkin seeds, sunflower seed, pecans, and slivered almonds in addition to walnuts. I probably put at least 2 cups total of nuts.

How would it be with yellow squash.

What I have is squash.

Zucchini bread with Yellow squash

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

Yellow squash bread.(

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 ).

I made the Zucchini bread

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!

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.

Zucchini bread

I let mine cool and wrap in Sara wrap then turn on the patience because I don't eat it till next day, I find the flavors meld together to awesome deliciousness.

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.