This zucchini bread has the perfect balance of sweet and spice and a great crumb. It is easy to make and a great way to use up the summer harvest. You can even freeze some shredded zucchini in the summer to bake bread in the winter.
Zucchini is one of those plants that gives you a ton while it is in season. Luckily, it is super versatile. Shred some up to make a couple of loaves of this delicious, soft, quick, and easy zucchini bread.
Then, freeze some shredded zucchini to make more throughout the year! It is great for breakfast, an after-school snack, or a little something sweet when the nighttime snack monster comes calling.
If you are a regular around here, you’ll recognize the name K.C. He’s my middle bother.
I’m the oldest of 6 kids, 3 boys and 3 girls. K.C. is not only my brother, but he is also my neighbor.
He is a great cook and pitmaster. He can bake, too.
As if that wasn’t enough, he also has a large garden at my parents’ property. Each spring, he picks out varieties of peppers and tomatoes to start from seed in his basement.
This year, he got a huge bag of seed potatoes and onion sets as well. He was also the grower of the zucchini I’ve been using all week for the zapple crisp, stir fry, and sausage and veggie sheet pan dinner.
But he didn’t give it all to me. He gave some to the pigs and chickens, who also love it, and of course, he used some himself!
As you may have caught on by now, he doesn’t just kind of do something. He goes all the way!
So he couldn’t just bake any zucchini bread. It had to be the best zucchini bread, and he needed us to taste to confirm that.
It’s rough having to taste all of these goodies! So here is one of his loaves of bread in all of its glory.
It really was delicious. This recipe creates a really nice crumb and a great balance of sweet and spice.
I was debating whether it was necessary to post a second zucchini bread recipe since I already have mini zucchini loaves from Seattle, but if your freezers are full of shredded zucchini for bread baking this winter you may appreciate some variety. I know I do!
Can I bake this as a cake instead of loaves of bread?
Yes. If you either don’t have loaf pans, or just prefer pieces to slices, you can bake your zucchini bread batter in a square baking dish instead of loaf pans.
Just make the batter as directed, than pour into a greased square baking dish. Bake at 350F for 70 to 80 minutes. Then you can serve it more like a zucchini coffee cake.
It has the same great flavor and texture, but has the feeling of a cake. It is perfect on its own or with a bit of cream cheese frosting if you are feeling extra decadent.
K.C.’s Zucchini Bread
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon ground cinnamon
- ⅛ teaspoon nutmeg
- ⅛ teaspoon cloves
- 3 eggs
- 1 cup vegetable oil
- 2¼ cups white sugar
- 3 teaspoons vanilla extract
- 2 cups grated zucchini
- Preheat oven to 325°F and grease two 8×4-inch loaf pans.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves and nutmeg.
- In a large bowl, whisk together the eggs, oil, sugar and vanilla.
- Stir the flour mixture into the egg mixture until just combined.
- Fold in zucchini until uniformly mixed and then spoon into prepared pans.
- Bake for 45-55 minutes or until a toothpick inserted in the center of the loaf comes out clean. Cool in pan for 15 minutes and then turn out and cool completely on a wire rack.
- This bread freezes beautifully if you want to eat one now and save one for later.