If you grow zucchini you probably have too many, but don't worry! All zucchini hope to grow up to become this delicious bread. If you can keep from eating it all at once it develops a slightly sugary crust. My fiance likes to add chocolate chips or huckleberries...and then sport-eat it by the loaf. This bread freezes extremely well wrapped in saran wrap. The recipe doubles well if you have that many extra bread pans.

Zucchini Bread


  • 4 cups zucchini, coarsely shredded
  • 3 cups flour
  • 2 1/2 cups sugar (white or brown)
  • 1 1/4 cups oil OR 1 cup oil + 1/2 cup melted butter
  • 4 eggs, beaten
  • 1 Tbsp + 1 tsp vanilla extract
  • 1 Tbsp cinnamon
  • 1 1/2 tsp salt
  • 1 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • Directions

    • Heat oven to 325 F. Grease bottoms only of 2 loaf pans, 9”x5”x3”. Blend all ingredients on low speed 1 minute, scraping bowl constantly. Beat on medium speed 1 minute. Pour into pans.
    • Bake until knife inserted in center comes out clean. Start with 60 minutes. Cool 10 minutes, remove from pans. Cool completely.