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. Freeze some zucchini to bake bread this 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 night time 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. He is my basically across the street neighbor.
He is the winner of the poultry grill-off, the chili cook-off and the maker of the chocolate peanut butter pie with bacon lattice at the pie-off. So he knows his way around the kitchen, the grill and the smoker.
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 squash 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!
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon ground cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cloves
- 3 eggs
- 1 cup vegetable oil
- 2 1/4 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.
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Amount Per Serving: Calories: 224Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 23mgSodium: 171mgCarbohydrates: 32gFiber: 1gSugar: 19gProtein: 3g
All nutritional information is estimated and will depend on the exact ingredients you use.