Garden Fresh Zucchini Bread Recipe


My husband surprised me with two loaves of perfectly textured and delicious zucchini bread made from our garden bounty last week. Each slice quickly disappeared into our grateful bellies, and he was nice enough to make another batch this weekend. If we had room, I’d make a couple more, just to freeze for later. Here’s the recipe:


2 cups grated zucchini*
1 cup granulated sugar
1 cup packed dark-brown sugar
1 cup vegetable oil
3 large eggs
3 cups all-purpose flour
1 teaspoon salt
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 tablespoon cinnamon
1 cup chopped pecans
1/2 teaspoon vanilla extract


Preheat oven to 350 degrees. Coat two 4 1/2-by-8 1/2-inch loaf pans with nonstick spray, line with parchment paper, and spray paper. Combine zucchini, sugars, oil, and eggs in a large bowl and mix until combined. Add dry ingredients and mix well. Fold in nuts and extract. Divide batter between loaf pans. Bake until a tester inserted in the middle of each loaf comes out clean, about 1 hour. Cool 10 minutes on wire rack. Invert, and remove parchment paper. Cool completely on rack. Delicious served warm with butter.

*A food processor is ideal for grating the zucchini

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3 thoughts on “Garden Fresh Zucchini Bread Recipe

  1. Yum. We have to HUGE zucchinis sitting in the fridge that will be perfect for this.

    And I’ve been meaning to ask. When were you in MN? Where’d you live?

    Glad Miss Chloe is using her toilet more. Julia says, “I’m poop in the toilet when I’m three.” Fine.

  2. I will get some trays and make you some to freeze. They are yummy! Glad you liked it.

  3. That bread looks amazing. I’ll have to give you our favorite bread recipe: Pear Bread! It’s the absolute best! A little on the sweeter side of breads…and interestingly enough it’s usually the hubs who is always making it.

    Gotta love a man that bakes!

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