Zucchini Bread

Hello, all! I hope your holiday weekend was full of fun and sunshine – we were blessed with beautiful weather here in Iowa – perfect for celebrating Independence Day!

I decided this spring to attempt to have my own garden to work in this summer. So far, it has gone pretty well for me. I’ve planted cherry tomatoes, red bell peppers, green beans, peas, zucchini, and summer squash. My zucchini is just beginning to take off, and I will soon have more zucchini than I know what to do with.



But, for now, I was pumped to use my freshly picked zucchini to recreate one of my mom’s recipes: zucchini bread. This is your basic bread, but it’s nothing short of delicious. Perfect for breakfast with a warm mug of coffee, or for an afternoon snack – this bread comes together quickly and is simple to throw in the oven!


Begin making the zucchini bread by grating zucchini to make 2 cups. In my case, this was equivalent to 2 small zucchini that I picked, but a single medium size zucchini would probably do the trick as well! A cheese grater comes in handy for this step.



In a separate bowl, beat 3 eggs.


Then, add 2 cups of sugar, 1 cup canola oil, 2 teaspoons vanilla, and the grated zucchini.


Mix this well.


Next, add the dry ingredients: 3 cups flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon salt, and 1 teaspoon cinnamon. If you’ve got nutmeg and/or ground cloves on hand, a 1/4 teaspoon of each would add a great flavor to the bread! If not, it’s great without!


Once you’ve got this mixed, your batter is ready! Prepare two loaf pans by first greasing them with cooking spray,


then sprinkling and coating the pan with flour:



Spread the batter evenly between the two pans.



And bake at 350 for 45-60 minutes or until a toothpick inserted in the center comes out clean!


This bread is so easy and sooo tasty! I highly recommend it. 🙂

Here’s the full recipe:

Zucchini Bread


  • 3 eggs, beaten
  • 1 cup canola oil
  • 2 cups granulated sugar
  • 2 cups grated zucchini
  • 2 teaspoons vanilla
  • 3 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon

Add oil, sugar, zucchini and vanilla to beaten eggs. Mix well. Combine dry ingredients and mix with zucchini mixture. Grease and flour loaf pans and split batter evenly between two pans. Bake at 350 degrees for 45-60 minutes or until a toothpick inserted in the center comes out clean. Remove bread from pan and let cool – enjoy!



If you have any zucchini recipes you know and love, pleeease send them my way (share in the comments or check out the “Contact Me” tab above). My overflowing garden thanks you.

Have a great week!



One thought on “Zucchini Bread

  1. Pingback: Recipe Round-Up |

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