Zucchini Bread is an easy never fail quick bread. It's loaded with shredded fresh zucchini, chopped nuts, sweet cinnamon, and vanilla.
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.
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
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.
- 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.
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 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.
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.
Delicious Cakes, Breads, and Guides
- 2 Loaf Pans 9" x 3"
- 1 Large Mixing Bowl
- 1 Whisk
- 1 Rubber Spatula
- 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
- Preheat the oven to 350°. Grease and flour 2 - 9” x 4” loaf pans.
- Sift together the flour, baking soda, baking powder, salt, and cinnamon and set aside.3 Cups All-Purpose Flour, 1 Teaspoon Baking Soda, 2 Teaspoons Baking Powder, 1 Teaspoon Salt, 2 Teaspoons Cinnamon
- In a large bowl beat the eggs well with a large wire whisk.3 Large Eggs
- Add the oil, white sugar, brown sugar, and vanilla extract. Beat until all is well combined.1 Cup Salad Oil, 1 Cup White Granulated Sugar, 1 Cup Dark Brown Sugar, 3 Teaspoons Vanilla Extract
- Stir in the grated zucchini and chopped nuts.2 Cups Grated Zucchini, 1 Cup 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.
Encharted Cook Notes
Per 1 serving. All nutritional information on this site is an estimate. Your results may vary.