Zucchini Bread Recipe

Zucchini bread is a must-make for me come the end of summer. It’s a great way to use some of my zucchini overload and, bonus, it freezes really well. This comes in handy when the days are cold and I’m craving some.

Zucchini Bread Recipe

• 3 large eggs, beaten
• 1 cup canola oil
• 2 cups sugar
• 2 1/2 cups shredded zucchini
• 2 teaspoons pure vanilla extract
• 3 cups flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 7-8 gratings from a whole nutmeg
• 3/4 – 1 cup chopped walnuts (optional)

I love King Arthur’s Unbleached White Whole Wheat Flour, so that’s the type of flour I use for this recipe.

In a large bowl, beat the eggs and then add the sugar, canola oil, shredded zucchini, and vanilla. Mix well.

Then add the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Mix very well.

If you’re adding the walnuts, stir them in and mix well again.

Let the batter rest while you preheat your oven to 325. Grease and flour 2 loaf pans well. Divide the batter evenly between the two pans.

Place in prepared loaf pans and bake for approximately 1 hour and 5 minutes.

After removing from oven, let loafs cool in the pan for at least 10 minutes. Using a butter knife or spatula, run it along the sides of the pan, between the bread and the pan, to loosen the bread. Carefully tilt the pan on its side and then upside down, wriggling it a bit with your hand to gently loosen it and remove the bread. Let loaf cool.

I admit that I make this a morning project when the weather starts to cool. I generally make 2-3 batches of these. One is for us, one is for my parents and the rest goes into our freezer. I’ll make at least one more round of these – probably 6 or so – in the coming weeks.

There is nothing like a slice of warm zucchini bread to make my morning complete.

This recipe is from my mom and, though I’ve tweaked it a bit throughout the years, it’s always turned out fabulous. Sometimes it takes 5 more minutes or so in the oven but the flavor is always rich and satisfying. I hope you like it!