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Zucchini Bread

Photo Credit
Joseph E Ligori/Shutterstock
Catherine Boeckmann
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
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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 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

Teresa Rodriguez (not verified)

4 years 4 months ago

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!!

Merry Butz (not verified)

4 years 4 months ago

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!

Rose Rogers (not verified)

4 years 5 months ago

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

Kathryn Weese (not verified)

5 years 5 months ago

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.

Donna (not verified)

5 years 5 months ago

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

Esther Alexander (not verified)

5 years 5 months ago

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.

Shirley Isaacson (not verified)

5 years 5 months ago

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.

Mary Norwood (not verified)

5 years 5 months ago

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.

Denise Wlodyka (not verified)

6 years 5 months ago

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.