Zucchini Bread

by lakeerieartists

This zucchini bread recipe is one that I have used since I tasted this zucchini bread at my best friend's house in high school. It is still the best zucchini bread I have ever had.

I do not like zucchini. It is actually funny, because I like most vegetables, but zucchini is not one of them. When I was a high school student, my mom made zucchini for dinner sometimes, but I had to force it down.

So the one time I was at my best friend's house, and her mom had zucchini bread for us, I tasted it just to be polite, and was amazed at how good it tasted. I asked her for the recipe, and took it home to my mother, and we made the zucchini bread together. It is still the recipe that I use today, and the best tasting zucchini bread that I have ever had.

The First Time That I Tasted Zucchini Bread

I have tried making substitutions in the recipe, and you can, but it will change the flavor, and texture of the bread. 

So if you do try to make it differently, it is best to try the recipe as is the first time, so that you can compare to discover whether the change is for the better.

Zucchini Bread Ingredients

These are the ingredients you need for this recipe:

  • 3 eggs
  • 2 cups sugar
  • 1 cup oil ( I use canola)
  • 1 Tablespoon vanilla extract (use real vanilla, not imitation)
  • 2 cups loosely packed coarsely grated zucchini (unpeeled)
  • 2 cups sifted flour
  • 1 Tablespoon cinnamon
  • 2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder

When choosing ingredients for any recipe, the best ingredients are the freshest, the most local, and the healthiest.  I used locally grown ingredients where I can, and organic ingredients if I can get them.  This improves the flavor of any recipe including this one.

How to Make Zucchini Bread


Preheat your oven to 350 degrees Farenheit.

In a large bowl, beat the eggs until they are frothy.  Add the sugar, oil, and vanilla extract, and beat together.  The mixture will be ready when it is thick and lemon color.

Next, stir in the zucchini.

Add all of the dry ingredients. Mix until well blended.

As an option, you can add nuts.  I add 1 cup of walnuts to this recipe.

Take two loaf pans and spray with baking spray, and then flour them.  This will keep the zucchini bread from sticking to the pan.

Bake the zucchini bread loaves for 1 hour at 350 degrees.  When done, cool on a rack in the pan for 10 minutes, then invert the pans to let the loaves come out.  Cool the zucchini bread the rest of the way out of the pans.

Feeding Vegetables to Kids Who Won't Eat Them

I have never seen a kid turn down a piece of this zucchini bread.  However, it is best if you don't tell them that there is zucchini in the bread before they taste it.

You can make substitutions to the recipe to reduce the fat or calories or sugar, however each change does change the flavor as well.  For instance, you can replace part or all of the oil with applesauce but personally I think it ruins the flavor.  So test your subsitutions to see what you like best.

I have substituted wheat flour, and it makes the zucchini bread extremely heavy, so I do not recommend that, although you can most likely find a compatible gluten free flour to use for this recipe.  Sugar substitutes will also change the flavor, and not in a good way.  Also not recommended.  If you do come up with some good substitution recommendations, please list them below.

Image credit

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Updated: 10/05/2014, lakeerieartists
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Guest on 10/07/2011

I feel the same away about zucchinni but love to eat it this way! It's a great way to get your veggies!;-)

lakeerieartists on 09/17/2011

This is one of the easiest recipes that I have ever made and it can all be done in one bowl. That is one of the best things about it.

Marylol on 09/16/2011

Hi! thanks for sharing the recipe... I've never eaten zucchini bread but I might try during the weekend. I'm agree with @Dustytoes seams simple enough.

dustytoes on 09/14/2011

I've never made zucchini bread, but have eaten it and it's always so good. I plan to grow my own zucchini next year and will definitely try this recipe - it sounds simple enough. Whenever I use wheat flour I use just it as a partial substitute for the white. That might work.

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