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Zucchini Bread

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Zucchini Bread is an easy never fail quick bread. It's loaded with shredded fresh zucchini, chopped nuts, sweet cinnamon, and vanilla.

Loaf of Zucchini Bread, sliced, on a white platter with a white teapot in the background.

When zucchini bumper crops are plentiful, one way to use the summer bounty is in this delicious bread. Sweet with cinnamon and sugar, no one would ever know this simple quick bread was loaded with shredded zucchini squash.

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About This Recipe

This recipe was in both my mom's and grandma's collection of treasured recipes and actually came from my grandma's co-worker, Wilma Steele. Mrs. Steele obviously was an exceptional cook and baker as this zucchini bread became a family favorite for us.

This recipe is a typical recipe for nut bread with two exceptions. It contains zucchini, of course, and also salad oil instead of butter or shortening. It mixes up quickly once all of the ingredients are measured and prepped and best of all you don't need a stand mixer.

Selecting and Preparing the Zucchini

Zucchini finely shredded with a box grater.

This recipe requires two cups of shredded zucchini which is approximately three 6-inch squashes. The zucchinis should be fresh, firm to the touch, and dark green. Wash them well and dry them before shredding.

I generally cut off the blossom end of each squash and then shred the zucchini using the small grates on a box grater. The stem end is an excellent handle for holding the zucchini.

I then measure the shredded zucchini by packing it into a two-cup measuring cup.

Ingredients

The ingredients labeled: a-p flour, large eggs, cooking oil, chopped nuts, cinnamon, vanilla extract, shredded fresh zucchini, salt, baking powder, baking soda, dark brown sugar, and white sugar.
  • All-Purpose Flour - Any brand of white all-purpose flour will work in this recipe.
  • Baking Soda - Zucchini is very slightly acidic which works nicely with baking soda.
  • Baking Powder - Baking powder is also needed to give a lift to this bread.
  • Salt - Just plain table salt like Morton's is best for this bake.
  • Ground Cinnamon - The flavor of sweet cinnamon is a major component in this recipe. Make sure your cinnamon is still fresh to get the most from this spice.
  • Large Eggs - Use only large-sized eggs. Do not substitute.
  • Salad Oil - Any neutral-flavored salad oil will work in this recipe.
  • White Granulated Sugar - White sugar balances the dark brown sugar with extra sweetness.
  • Dark Brown Sugar - Dark brown sugar brings extra richness and caramel flavors to this bread.
  • Vanilla Extract - My favorite choice is a vanilla extract from the islands of Madagascar and Bourbon. These extracts make any batter that contains sugar and nuts taste better.
  • Zucchini - Fresh zucchini is a must. Never substitute frozen or canned for this bread.
  • Nuts - Walnuts or pecans will be delicious in this recipe.

Please see the recipe card for quantities.

Instructions

Two 9"x3" loaf pans greased and floured.

Preheat the oven to 350°. Grease and flour 2 - 9” x 4” loaf pans.

Preparing the dry ingredients to be sifted together.
The dry ingredients sifted together.

Sift together the flour, cinnamon, baking soda, baking powder, and salt and set aside.

Eggs beaten in a large bowl with a whisk.

In a large bowl beat the eggs with a large wire whisk.

The cooking oil, sugars, and vanilla added to the beaten eggs.
The eggs, oil, sugars, and vanilla beaten together in a large stainless steel bowl with a whisk.

Add the oil, white sugar, brown sugar, and vanilla extract. Beat until all is well combined.

Adding the shredded zucchini and the chopped nuts to the batter.
The shredded zucchini and the chopped nuts are mixed into the batter.

Stir in the grated zucchini and chopped nuts.

The dry ingredients added to the batter.
The dry ingredients completely mixed into the batter.

Add the sifted dry ingredients and mix well.

The batter is evenly divided in the two loaf pans.

Using a rubber spatula pour the batter into the prepared pans and bake at 350° for 50 to 60 minutes or until a tester comes out clean from the center of a loaf.

Two loaves of zucchini bread fresh from the oven on a cooling rack.

Remove the loaves from the oven and let them cool on a wire rack.

Storage

One loaf of zucchini bread wrapped in plastic wrap and another wrapped in plastic wrap and aluminum foil.

Zucchini Bread can be stored at room temperature wrapped in plastic wrap and will keep for up to 5 days. It also freezes well for up to 2 months when double wrapped, first in plastic wrap and then in aluminum foil. I use freezer tape to label the loaf with the name and date to identify it.

My Top Tips

Mix in the order stated. If you mix the batter in the order stated in the recipe you can mix the batter easily with just a large wire whisk. This makes clean-up quick and easy.

Weigh the filled pans. A scale is a great tool to check if the batter is evenly divided between the two pans.

Loaf of Zucchini Bread, sliced, on a white platter with flowers in the background.

Delicious Loaf Cakes and Bread Recipes

📖 Recipe

Zucchini bread on a white platter with a zucchini.

Zucchini Bread

5 from 1 vote
Encharted Cook | Jan Nunes
Zucchini Bread is an easy never fail quick bread. It's loaded with shredded fresh zucchini, chopped nuts, sweet cinnamon, and vanilla.
Print Recipe Pin Recipe
Prep Time 20 mins
Baking Time 1 hr
Total Time 1 hr 20 mins
Course Bread, Dessert
Cuisine American
Servings 20 Slices
Calories 300 kcal

Equipment

  • 2 Loaf Pans 9" x 3"
  • 1 Large Mixing Bowl
  • 1 Whisk
  • 1 Rubber Spatula

Ingredients
 

  • 3 Cups All-Purpose Flour
  • 1 Teaspoon Baking Soda
  • 2 Teaspoons Baking Powder
  • 1 Teaspoon Salt
  • 2 Teaspoons Cinnamon
  • 3 Large Eggs
  • 1 Cup Salad Oil
  • 1 Cup White Granulated Sugar
  • 1 Cup Dark Brown Sugar, Packed
  • 3 Teaspoons Vanilla Extract
  • 2 Cups Grated Zucchini, Firmly Packed
  • 1 Cup Chopped Nuts, Pecans or Walnuts

Instructions
 

  • Preheat the oven to 350°. Grease and flour 2 - 9” x 4” loaf pans.
  • Sift together the flour, cinnamon, baking soda, baking powder, and salt and set aside.
  • In a large bowl beat the eggs well with a large wire whisk.
  • Add the oil, white sugar, brown sugar, and vanilla extract. Beat until all is well combined.
  • Stir in the grated zucchini and chopped nuts.
  • Add the sifted dry ingredients and mix well.
  • Using a rubber spatula pour the batter into the prepared pans and bake at 350° for 50 to 60 minutes or until a tester comes out clean from the center of a loaf.
  • Remove the loaves from the oven and let them cool on a wire rack.

Notes

My Top Tips
Mix in the order stated. If you mix the batter in the order stated in the recipe you can mix the batter easily with just a large wire whisk. This makes clean-up quick and easy.
Weigh the filled pans. A scale is a great tool to check if the batter is evenly divided between the two pans.
Storage
Zucchini Bread can be stored at room temperature wrapped in plastic wrap and will keep for up to 5 days. It also freezes well for up to 2 months when double wrapped, first in plastic wrap and then in aluminum foil. I use freezer tape to label the loaf with the name and date to identify it.
Original Recipe Courtesy of Mrs. Wilma Steele.

Nutrition Per Serving

Calories: 300kcal | Carbohydrates: 37g | Protein: 4g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Cholesterol: 25mg | Sodium: 185mg | Potassium: 144mg | Fiber: 1g | Sugar: 21g | Vitamin A: 62IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 1mg

All nutritional information on this site is an estimate. Your results may vary.

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