Skip to main content

Favorite Zucchini Bread Recipe

A great way to use up zucchini is to bake a couple loaves of zucchini bread. I have stored several containers of grated zucchini in the freezer so that I can make more of this bread over the next few months.  Once baked, this zucchini bread also stores well in the freezer. The recipe originally came from Jane Brody's Good Food Book, but I've made a few alterations over the years to produce a more moist loaf.

Favorite Zucchini Bread

1 1/2 cups whole wheat flour
1 1/2 cups unbleached white flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
3/4 teaspoon nutmeg
1/2 teaspoon ground cloves
4 eggs
3/4 cup canola oil
3 cups grated zucchini
2 teaspoons vanilla
1 cup chopped walnuts

  1. Preheat oven to 350 degrees. Spray canola oil on the entire insides of two 9x5x3 inch loaf pans.
  2. In a large bowl, whisk together the dry ingredients until well combined.  Add walnuts. Set aside.
  3. In a separate large bowl, grate the zucchini.  Add the eggs, oil and vanilla, and whisk together.
  4. Gently add the wet ingredients to the dry, and stir with a spatula until thoroughly combined, but don't over-stir.
  5. Divide the batter evenly between the two loaf pans.  Bake the bread for about 45 minutes or until a toothpick inserted in the center of the bread comes out clean.


  1. Giovanni has been making zucchini bread as well...I think yours has a little more spice. I'm going to ask him to try your recipe!

  2. Thanks Jerry! 🙂 my husband made this bread again the other day but he put it in muffin tins and reduced the baking time. He also put cinnamon sugar on top before baking. I have to say his variation came out better than mine!


Post a Comment

Thank you so much for submitting a comment! All comments are reviewed by our moderator before being posted to the blog, in an effort to help control spam.