Zucchini Bread

There are many good recipes around for zucchini bread and this is the one I have used for years and have had very good luck with. As anyone who has a garden and grows zucchini knows, at harvest time you need lots of good recipes for using it all up. Friends, for some reason, stop answering their door when they see you coming, afraid you have more zucchini for them. This bread freezes very well and it is nice to be able to thaw it out for a winter treat. I also freeze grated zucchini in 2 cup containers so I can mix up a batch whenever the mood strikes.


  • 3 eggs
  • 1 cup oil
  • 2 cups sugar
  • 2 cups zucchini, grated
  • 3 cups flour
  • 3/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon vanilla
  • chopped nuts, as desired


Beat together eggs, oil and sugar. Add grated zucchini. (I don’t usually peel my zucchini unless it has gotten large and the peel is tough) Sift together flour, salt, baking powder, baking soda and cinnamon. Add to zucchini mixture and mix well. Add vanilla and nuts if desired.

Bake at 350 degrees in greased loaf pans for 50 – 60 minutes until toothpick comes out clean.



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