Recipe for Zucchini Bread
Zucchini Bread Recipe
This page offers a classic recipe for Zucchini Bread that’s perfect for using up summer’s bounty of zucchini or adding a touch of homemade comfort to any day. The recipe calls for basic pantry staples and fresh ingredients, making it accessible for beginner bakers.
Zucchini Bread
Ingredients 2 cups sugar1 cup of oil
3 eggs
1/4 teaspoon baking soda
1/2 teaspoon baking powder
3 cups flour
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon ginger
1 teaspoon vanilla
2 cups coarsely shredded zucchini, skin and all
1 cup chopped nuts
Preheat oven 350 degrees
Instructions
1. Preheat oven to 350°F. Grease two loaf pans.
2. In a large bowl, mix sugar, oil, and eggs until well blended.
3. Add flour, baking soda, baking powder, salt, cinnamon, cloves, ginger, and vanilla. Stir until combined.
4. Fold in shredded zucchini and chopped nuts.
5. Divide batter between pans and bake about 1 hour, or until a toothpick inserted near the center comes out clean. Cool before slicing.
Total Cook Time - 1 hour
Equipment - 2 loaf pans
Servings about 8-10+ servings
Zucchini Bread FAQ
Do I need to peel the zucchini?
No. This recipe uses shredded zucchini with the skin on, which adds color and texture.
Should I squeeze the moisture out of the zucchini?
Usually no—zucchini moisture helps keep the bread tender. If your zucchini is extremely watery, lightly blotting is fine.
How do I know when zucchini bread is done?
It’s done when a toothpick inserted near the center comes out clean (or with a few moist crumbs).
Can I omit the nuts?
Yes. Nuts are optional—leave them out if you prefer or substitute raisins or chocolate chips.
How should zucchini bread be stored?
Wrap tightly or store in an airtight container. Keep at room temperature for 2–3 days, refrigerate for longer freshness, or freeze for up to 3 months.
Related Resources
