This summer we are enjoying the bounty of our (new) backyard garden. With just 3 zucchini plants, we have so far harvested at least 30-40 zucchini, with more growing each day! We’ve been enjoying a lot of it grilled, have shared some with neighbors, and I have also made several batches of delicious zucchini bread. This classic quick bread is a wonderful way to use zucchini, and although I wouldn’t exactly call zucchini bread a health food, it’s a delicious treat we’ve been enjoying with breakfast.
Enjoy!
How to Make Zucchini Bread
Zucchini Bread
This is an easy and delicious way to use an abundance of summer zucchini.
Ingredients
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon cinnamon
- 3 eggs
- 1 cup oil vegetable, canola or olive
- 3/4 cup brown sugar
- 1 cup white sugar
- 2 cups zucchini grated medium/coarse- do not peel
- 1 tablespoon vanilla
- 1 cup chopped nuts optional
Instructions
- In a medium bowl, add flour, baking soda, baking powder, salt and cinnamon. Whisk togeher.
- In a large bowl, beat eggs, sugars, oil and zucchini and vanilla.
- Add dry ingredients and stir until incorporated.
- Add nuts, if desired.
- Pour batter into 2 greased loaf pans.
- Bake at 350*F for about 55-60 minutes.
Notes
Healthful adjustments- Replace 1 cup of flour with whole wheat flour, and replace 1/2 cup of oil with 1/2 cup unsweetened apple sauce.
Nutrition
Calories: 238kcalCarbohydrates: 28gProtein: 3gFat: 13gSaturated Fat: 1gCholesterol: 20mgSodium: 116mgPotassium: 79mgFiber: 1gSugar: 17gVitamin A: 50IUVitamin C: 2mgCalcium: 40mgIron: 1mg
Tried this recipe?Let us know how it was!
I love zucchini bread! Yours looks perfect!
Thanks for the recipe! I haven’t h=found one that I really lked yet, but this looks tasty! Love you!
~Cecilia
**Oh ya, This is really moist, isn’t it?? I heard if you add 2 teaspons of sour cream to any baked good that it is never dry and extremely moist then!! (-; <3 <3
**I have tons of A heirloom variety of it called: 8 Ball in our large rural country garden!! I just sliced them thick and sprinkled a little ‘Lawry’s. Seasoning’ (NOT their garlic salt!!) on them and BBQ’d them When I turned them over I squirted a little ‘Sweet Baby Ray’s’ BBQ sauce on one side and smeared it around w/ the bk. Side of a soup spoon and continued BBQing them and flipped them a couple of more times until just soft. They were FANTASTIC!! Y’all need to try it!! They look and taste like large round Italian Zucchin’s, but are called squash for some reason. I have some the size of large oranges and softballs. We grew them from heirloom seed. My fav recipe is an Italian casserole w/ zucchini, parm. cheese, mozzarella cheese, flour, eggs, and butter!! It is out-of-this-world gooooood!! You can use almost any sliced veggie, or a combo of a couple. I am adding red onions from my garden when I make it today!! Do you have a good nice recipe for apples anyone?? Please e-mail me if you do. My green ones are ready on my tree!! YAY!! I need the cream cheese frosting recipe also. I figure it is just softe cream cheese and powdered sugar and a bit of milk?? XO
The cake looks good, but it uses a lot of sugar. Can I cut some of it out?
Hinna- Feel free to adjust the recipe as you like. I have posted what works for me. I think you could likely remove 1/4 cup of sugar with no difference in taste or texture, beyond that, you will have to do some experimenting. Happy Baking!
Awesome! We just got one of our first green “baseball bats” so I am glad you shared this recipe 😀
This looks great!
I know, I find myself slathering it with cream cheese frosting….who can help it. But I stand up while eating it and therefore it has no calories, right? I love zucchini in chocolate cake too, keeps it moist.
I’ve never tried zucchini bread, but wil try necessarily!!!
Looks so tasty!
This is my go to recipe for zucchini bread. My kids love it. My neighbors rave about it. Thanks for your continued dedication to posting these amazing recipes!
Gloria – I am soooooo glad you said NOT to peel the zucchini for the bread. I made a loaf for a friend once and she chided me for not peeling them (I guess she didn’t like the green color showing), but I thought it was beautiful and I figured it had to be a bit healthier that way.