Zucchini Bread

Phyllis Gesch


I'm not sure what I like best about this recipe -- the way it tastes, or how good it makes my house smell while it's baking!


★★★★★ 2 votes

10 Min
1 Hr


  • 1 c
    vegetable oil
  • 2 c
  • 1 tsp
    vanilla extract
  • 3 c
    all purpose flour, sifted
  • 2 c
    zucchini, peeled and shredded
  • 1 tsp
  • 3 tsp
    pumpkin pie spices
  • 1 tsp
    baking soda
  • 1/4 tsp
    baking powder
  • 3
  • 1/2 c
    nuts, optional

How to Make Zucchini Bread


  1. NOTE: This recipe is a double-batch, so it will make TWO LOAVES. If you only want one, split the ingredient amounts in half.
  2. Preheat oven to 325. Peel and shred zucchini, set aside. Sift flour with salt, pumpkin pie spice, baking powder, and baking soda. Set aside.
  3. Beat eggs until foamy. Add in oil, sugar, and vanilla.
  4. Fold in zucchini.
  5. Add flour mixture.
  6. Turn batter into well-greased/floured or sprayed loaf pans. Bake for 60-75 minutes, depending on your oven. Test center of bread with a toothpick to check for doneness.
  7. Cool in pans for 10 minutes, then turn onto baking rack to cool entirely.
  8. TIP: When bread is cooled, I wrap pretty tightly with saran wrap, then tinfoil and let them sit on the counter for 24 hours. This makes the bread a bit more moist and the spices bloom a bit more. Serve with soft butter.

Printable Recipe Card

About Zucchini Bread

Course/Dish: Sweet Breads
Main Ingredient: Bread
Regional Style: American
Other Tags: Quick & Easy, For Kids
Hashtag: #zucchini

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