Zucchini Bread

Zucchini Bread is great way to use up a summer bounty of zucchini. A quick bread that is cake-like in texture and in taste. Trick your kids into eating their veggies!

slices of Zucchini Bread

This recipe has been in our family for years.  I am sure it is the typical recipe for Zucchini Bread that you can find in cookbooks and around the internet.  

Zucchini Bread sliced on a plate

It’s a simple quick-bread recipe without any bells or whistles – just shredded zucchini and the usual suspects of a quick-bread – sugar, flour, oil, eggs, etc.

My favorite part of these types of bread is the crispy top that forms on the top of the loaf- it’s the best!  My girls absolutely loved this bread – no surprise since it’s essentially a cake!

One of my favorite other ways to use zucchini is this Summer Vegetable Pasta!

Gluten Free Zucchini Bread

Although I haven’t tried it myself yet, I have good luck using Bob’s Red Mill Gluten Free 1 to 1 Baking Flour in place of all purpose flour.

Looking for more quick bread recipes?

Check out my favorite quick breads:
Pineapple Carrot Bread
Poppyseed Bread
Cranberry Christmas Cake
Pumpkin Chocolate Chip Bread
Ultimate Banana Bread
Double Chocolate Banana Bread

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 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
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

2 thoughts on “Zucchini Bread”

  • Do you know if the zucchini could be subbed out for bananas? I’m looking for a good MSPI banana bread recipe and having a tough time finding one.

    • Hi there, I haven’t tried it, but I think it should work. If you like chocolate, my Double Chocolate Banana Bread recipe is linked above and is MSPI friendly as well! Just make sure to use Enjoy Life chocolate chips or another brand that is MSPI.

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