Zucchini Bread

  • Zucchini Bread
  • Zucchini Bread
  • Zucchini Bread
  • Zucchini Bread
  • Zucchini Bread
Posted on August 2, 2013

This is the first time in about 5 years that I haven’t had zucchini growing in my own garden. But that doesn’t mean I have avoided the home gardeners common problem of “what to do with all this zucchini?!?”. Because three weeks in a row now I’ve received zucchini in my CSA box and I’ve been trying to use it up as best as possible. I know of no other vegetable that has the growing power of zucchini (hmmm….actually I think zucchini is technically a fruit). So I roasted some for my Orzo Salad with Roasted Corn and Zucchini, fried up some zucchini fritters, and of course I baked up Zucchini Bread.

I had been itching to make Zucchini Bread for a while, but the weather was not cooperating. We had a real hot streak for a couple weeks and I couldn’t bear to put the oven on for long enough to bake bread. But we finally had a cool down so I whipped up a slightly modified version of my mom’s recipe. Nothing fancy here. Just your classic Zucchini Bread loaded with nuts and dried fruit. For this version I used a mix of dried cranberries and currants, because that is what I had on hand. Raisins or dried cherries would be great too. And if you want to indulge your sweet tooth, you could certainly throw in some chocolate chips.

A thick slice, slightly warmed, with a smear of butter….sounds like breakfast to me.



Zucchini Bread

Yield: Makes 2 loaves

Zucchini Bread


  • 3 eggs
  • 2 cups sugar
  • 1 cup vegetable oil
  • 2 cup grated zucchini
  • 1 tsp vanilla extract
  • 3 cups all-purpose flour (I used King Arthur Flour)
  • 3 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 cup chopped walnuts
  • 1 cup dried fruit (cranberries, raisins, currants and cherries all work)


  1. Pre-heat your oven to 325 degrees. Generously grease and lightly flour two 8 X 4 inch loaf pans. Set aside.
  2. In your mixer with the paddle attachment, beat the eggs. Add in the sugar, oil, zucchini and vanilla. Mix until well combined.
  3. In a separate bowl combine the flour, cinnamon, nutmeg, salt, baking soda and baking powder. Add to the bowl of your mixer, about 1/3 at a time, and mix until well combined. Stir in the walnuts and dried fruit.
  4. Pour the batter into your loaf pans, dividing evenly between the two pans. Transfer to your pre-heated oven and bake for 50-55 minutes, until a toothpick inserted into the middle comes out clean. Remove the loaf pans from the oven and cool on a wire rack for 10-15 minutes. Turn out the zucchini bread onto a wire rack and allow to cool completely before slicing. Zucchini bread can be wrapped in plastic wrap and stored at room temperature for several days.

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  • This sounds delicious, however can you suggest a way to make it with less sugar?


    • Hi Alisa,

      I’m sure you could cut the sugar down to 1 1/2 cups total with no problems (this recipe makes two loaves so you would then have 3/4 cups sugar in each loaf instead of the original 1 cup/loaf).


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