All Of My Recipes · April 26, 2017

Zucchini Bread

To me, Zucchini Bread is the spring/summer equivalent to Pumpkin Bread in the fall. Confession, I made this bread not once but TWICE over the weekend. I love it with coffee for breakfast and as a snack too. Plus, it makes my house smell insanely delicious while it’s baking. My kids cannot wait until the zucchini in our garden are big enough to use for this recipe. In the meantime, we’ll just buy ours from the store…because I guarantee you, we will keep making this all season long. Enjoy!

This recipe makes one loaf.

Shopping List
2 eggs
1 cup of sugar
3/4 cup vegetable oil
1¼ cups of all purpose flour
1/2 teaspoon baking soda
1 tablespoon cinnamon
½ teaspoon salt
one cup of grated zucchini (I just used my cheese grater)

Preheat oven to 350 degrees.

Lightly spray one loaf pan with cooking spray and then set aside.

In a mixing bowl, beat eggs with an electric mixer until light and frothy. Beat in your sugar and oil. Set bowl aside.

In a second mixing bowl, whisk together with a fork your flour, baking soda, cinnamon and salt.

Slowly beat your flour mixture into your egg mixture. Beat until just combined. Stir in your grated zucchini.

Pour batter into prepared loaf pan and bake one hour or until a toothpick inserted in the middle comes out clean.

Allow bread to cool 10 minutes before removing it from the pan to finish cooling completely.

That’s it! I’m telling you…it’s so easy and so good that you’ll make it more than once too!

Comments

Charmaine Ng | Architecture & Lifestyle Blog says

April 26, 2017 at 4:44 am

I think this is the simplest zucchini bread recipe I’ve seen – this is definitely manageable for me.
–
Charmaine Ng | Architecture & Lifestyle Blog
http://charmainenyw.com
Erika Slaughter says

April 26, 2017 at 5:19 am

I had a piece on Sunday and immediately regretted not getting a bigger piece!!!
Narci Dreffs says

April 26, 2017 at 6:09 am

Yum! This looks so good!
Kristen says

April 26, 2017 at 9:41 am

Have you ever tried replacing some of the flour with whole wheat flour and/or the oil with coconut oil? My kids love quick bread and I love making it as healthy as possible for them :). Love your recipes….thank you for sharing them!
Alexis deZayas says

April 26, 2017 at 12:00 pm

I’ve never had this, but I’m going to have to try it!!
Katie Mayeaux says

April 26, 2017 at 12:05 pm

I make a very similar recipe and turn it into muffins for my girls for breakfast. On top of the cup of zucchini, I also add a cup of grated carrots (I put them in a mini food processor so the carrots are almost ground rather than long strips if that makes sense). They are extra yummy, and extra veggies is always an added bonus.
Amanda @ That Inspired Chick says

April 27, 2017 at 11:59 am

This bread was SO good!! I’m so glad I snagged a piece before I left Sunday!
sylvia says

May 1, 2017 at 4:21 am

The baking temp is it 350 degree celsius or fahrenheit?
Thank you for this simple recipe.
- Mix and Match Mama says
  
  May 1, 2017 at 4:50 am
  
  My recipes are always Fahrenheit!
Christy says

May 1, 2017 at 5:57 am

How many zucchinis will I need to make a cup? Thanks!
- Mix and Match Mama says
  
  May 1, 2017 at 6:00 am
  
  I had smaller ones, so for me, about one and a half. One large zucchini will do the trick though!

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