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Zucchini Bread

Image Credit:
Joseph E Ligori/Shutterstock
Written By: Catherine Boeckmann Executive Digital Editor and Master Gardener
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

Executive Digital Editor and Master Gardener

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

Read more from Catherine Boeckmann

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Comments

<span>Amber Woolsey</span> Thu, 07/28/2011 - 23:35
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.
<span>Loretta Yezuita</span> Thu, 07/18/2019 - 11:46
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.
<span>Yoyo1198</span> Thu, 10/21/2010 - 12:33
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.
<span>Joann Cline</span> Wed, 10/13/2010 - 16:47
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.