Zucchini Bread

Updated May 04, 2017
This image courtesy of Shutterstock

Editor's Note: Do you have the happy problem of having too much zucchini and don't quite know what to do with it all? This recipe for Zucchini Bread just might be what you need! This quickbread includes a medley of flavors that you and your family will love. It will also make a serious dent in your zucchini harvest! After the loaves have cooled completely, consider storing one loaf in the freezer to enjoy over breakfast or for a snack in a few weeks. You could even bake a few extra loaves of this easy bread recipe to share with friends and neighbors. 

Makes2 loaves, or 24 slices

Cooking MethodBaking



Make Ahead RecipeYes

Kid FriendlyYes

EquipmentElectric Mixer

MealBrunch, Tea

Taste and TextureChewy, Nutty, Savory, Sweet

Type of DishQuickbreads


  • 3 cups (750 mL) all-purpose flour
  • 1 tsp (5 mL) ground cinnamon
  • 1 tsp (5 mL) baking powder
  • ½ tsp (2 mL) salt
  • ¼ tsp (1 mL) baking soda
  • 3 extra-large eggs
  • 1 cup (250 mL) granulated sugar
  • 1 cup (250 mL) packed light brown sugar
  • 2 cups (500 mL) canola oil
  • 2 tsp (10 mL) vanilla
  • 2 cups (500 mL) shredded zucchini
  • 1¾ cups (425 mL) walnut pieces


  1. Preheat oven to 325 degrees F (160 degrees C) and grease and flour two 9-by-5-inch (2 L) loaf pans. 

  2. Sift together flour, cinnamon, baking powder, salt and baking soda; set aside. Using an electric mixer, beat eggs, sugar and brown sugar until fluffy. Add oil and vanilla in a slow, steady stream, mixing constantly. Stir in flour mixture alternately with zucchini, making 3 additions of flour mixture and 2 of zucchini. Stir in nuts. 

  3. Pour into prepared pans and bake for 75 minutes, or until a tester inserted in the center of a loaf comes out with a crumb clinging to it. 

  4. Let cool in pans on a wire rack for 30 minutes. Remove from pans while warm.



I have not made this yet so I cannot rate it.

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Thanks so much for the recipe! It will be a family favorite from now on. I did appreciate the comments below. I made a couple of changes to the recipe. My husband cannot have nuts so I omitted them and added chocolate chips. I also decreased the oil and used applesauce instead. The result was good. My son (healthy athlete) even liked it, which is a huge compliment! I wonder if anyone else has tried any other variations with good results?

This recipe so easy and and good, I cut the oil amount down by 1/2 cup and added a banana.

Hi Anita! So glad to hear you liked the recipe! Thanks for commenting!

better check the quantity of oil.....2 CUPS?? I made it according to your amounts and ended up with watery garbage that I had to throw out!! Or maybe the quantity of flour??

This will become my favorite zucchini bread reciepe. It has so much flavor, along with acrispy crust. I used walnut halfs and loved the large nuts throughout.


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