Homemade Zucchini Bread

Sandra Ann Marie Harvey


Always delicious and moist. I love the way the flavors combine especially the ground cloves and cinnamon. You can make this any time of year but I especially like making these breads in the fall and winter seasons. Once cooled you can microwave each slice plain or with pad of butter or eat cold.


☆☆☆☆☆ 0 votes

Makes 2 loaves with 24 slices in each loaf depending how big you cut the slices.
30 Min
1 Hr


  • 3 c
    zucchini, shredded
  • 1 2/3 c
  • 2/3 c
    vegetable oil
  • 2 tsp
    vanilla extract
  • 4 large
  • 3 c
  • 2 tsp
    baking soda
  • 1 tsp
  • 1 tsp
  • 1/2 tsp
    ground cloves
  • 1/2 tsp
    baking powder
  • 1/2 c
    coarsely chopped nuts, optional
  • 1/2 c
    raisins, optional

How to Make Homemade Zucchini Bread


  1. Heat oven to 350.
  2. Grease bottoms of two 8x4 loaf pans or one 9x5 pan with shortening or cooking spray.
  3. In large bowl, stir in zucchini, sugar, oil, vanilla and eggs until well mixed.
  4. Stir in remaining ingredients except for nuts and raisins. After it is all mixed, then stir in nuts and raisins if your using them.
  5. Divide batter evenly between pans. Bake 50-60 minutes or until when toothpick inserted in center comes out clean. Cool 10 minutes and then remove from pans. Cool completely before slicing, about 2 hours.
  6. Wrap tightly and store at room temp up to 4 days or refrigerate up to 10 days.

Printable Recipe Card

About Homemade Zucchini Bread

Course/Dish: Other Breads
Main Ingredient: Bread
Regional Style: Italian
Hashtag: #zucchini

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