Zucchini Bread Recipe

Annette McDermott
Zucchini bread

Ingredients for Zucchini Bread Recipe

The recipe makes two loaves. If possible, use small zucchini since their skins are less tough.

  • 3 cups all-purpose flour
  • 1 1/2 teaspoons cinnamon (more or less to taste)
  • 1/2 teaspoon nutmeg (more or less to taste)
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 3 eggs, beaten
  • 2 cups white sugar
  • 3 teaspoons pure vanilla extract
  • 2 cups shredded zucchini
  • 1/2 cup canola or vegetable oil
  • 1 cup chopped walnuts (optional)


  1. Preheat oven to 350 degrees.
  2. Grease two 8x4-inch loaf pans and set them aside.
  3. In a medium bowl, combine flour, cinnamon, nutmeg, baking soda, salt, and baking powder.
  4. In a separate bowl, combine beaten eggs, sugar, vanilla, zucchini, and oil.
  5. Add zucchini mixture to the flour mixture; stir until moistened. Do not over-mix.
  6. Gently fold in walnuts if desired.
  7. Pour batter into prepared pans.
  8. Bake loaves side-by-side for 50 to 60 minutes or until a knife or toothpick inserted in the center of each loaf comes out clean.
  9. Remove loaves from the oven and cool on a wire rack for at least 10 minutes before removing from pans.

Zucchini bread is great for breakfast with a cup of tea or coffee and is a delicious afternoon snack for the kids. It also makes a thoughtful gift. Experiment with the basic recipe by adding your favorite spices, a cup of dried or fresh fruit fruit, or a cup of chocolate chips.

Zucchini Bread Recipe