Zucchini Bread

Zucchini Bread

A summer favorite.

3 eggs
1 cup vegetable oil
2-4 cups zucchini, peeled, seeded, and cut into chunks
1/2 tsp. vanilla
3 cups flour
3 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1-2 cups sugar
1/2 cup nuts, optional
1 cup mini chocolate chips, optional

In blender beat eggs until frothy. Add vegetable oil, zucchini, and vanilla. Blend until zucchini is pureed (non-recognizable as zucchini). Add nuts and blend only until nuts are chopped (turn blender on and off quickly). In a large bowl, sift together dry ingredients. Mix in sugar. Pour zucchini mixture into dry ingredients and mix well. Pour into 2 well-greased large loaf pans and bake 1-1/2 hours at 325° or 4 small bread pans and bake 50 to 60 minutes at 325°. Or bake for 15-20 minutes in muffin tins at 350°. Cool for 10 minutes in pan, then turn onto wire rack to cool completely. 

Notes: Mom’s recipe uses 2 cups sugar but other recipes use 1 cup, which seems to be enough. The sugar can even be reduced to ¾ cup.  You don’t have to peel the zucchini if you don’t mind flecks of green skin, and you can use up to 4 cups of zucchini per batch of bread. You can substitute up to 1 cup of wheat flour for the white flour without many people noticing the difference.

Variations: This recipe can be baked in a jelly roll pan for about 20 minutes at 350°, cooled, and then frosted with cream cheese frosting for a nice sheet cake. 


  1. Zucchini bread is good on its own, but my favorite thing to do is spread cream cheese on before eating a slice.


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