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slices of Zucchini Bread

Zucchini Bread

A delicious quick bread to use up extra zucchini in the summer months. Chocolate version included in instructions.
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 2 large loaves


  • loaf pan


  • 3 eggs (beaten)
  • 1 cup vegetable or Canola oil
  • 2 cups sugar
  • 2 cups grated zucchini (skin on, not squeezed of moisture)
  • 2 teaspoons vanilla extract
  • 3 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup chopped nuts (pecans - I omit due to allergy)


  • Preheat oven to 325 degrees F.
  • Grease and flour 2 loaf pans or use baking spray with flour.
  • Combine beaten eggs, oil, sugar, zucchini and vanilla.
  • Into a large bowl, sift together the flour, baking soda, baking powder, cinnamon, and salt.
  • Blend dry ingredients into the batter. Add nuts if using.
  • Divide batter between 2 loaf pans and bake 50 - 60 minutes (I use the toothpick trick).


For chocolate zucchini bread, add 1/2 cup cocoa powder to dry ingredients.
You're Gonna Bake It After All
Keyword dessert, snack