A loaf of zucchini bread is my favorite way to enjoy zucchini. It is moist and flavorful and the perfect solution to a bumper crop of zucchini! And this zucchini bread recipe is the best one I have tasted.
Zucchini season is going strong around here. It seems like everyday my husband comes in from the garden with yet another zucchini. In order to try and stay on top of all the zucchini and not let them get too big, I’ve been making lots of zucchini bread. One of the best things about this recipe, besides being delicious, is that it makes two loaves. We get to eat one and I have one to share with someone else.
This week I delivered a loaf to one of the older sisters at church that I often visit. She wasn’t home so I left it on her porch. When I arrived there was also a zucchini on her porch that someone had left. Later that evening I received a text from her thanking me for the zucchini bread and letting me know that zucchini bread is the way she likes to receive her zucchini!
Tips for Baking Zucchini Bread
When making zucchini bread, I like to line my pans with parchment paper so that it makes it easier to remove the bread from the pan. All you have to do is lift up on the paper. There’s nothing worse than a loaf of bread stuck to the inside of the pan!
If you have some non zucchini lovers at your house, or people who think they don’t like zucchini, just peel the skin from the zucchini so you don’t have any green showing in the bread. Out of site, out of mind. They will never know they are eating zucchini bread if they don’t see the zucchini!
The only thing left is to decide if you want it with our without butter. I am a butter girl myself! When I get tired of regular zucchini bread I love to make blueberry zucchini bread, complete with a streusel topping.
Check out more of my other favorite quick bread recipes:
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- 3 cups flour
- 1 tsp Baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 Tbsp cinnamon
- 3 eggs
- 1 cup canola oil
- 2 cups sugar
- 3 tsp vanilla
- 2 cups zucchini grated
- Preheat oven to 325 degrees F. Grease or line 2 8 x 4 loaf pans with parchment paper. (or 5 mini loaf pans)
- Mix together flour, salt, baking powder, baking soda and cinnamon in a bowl.
- In another bowl, beat together eggs, oil, vanilla and sugar.
- Mix flour mixture into sugar mixture and mix to combine.
- Stir in zucchini and pour into prepared pans.
- Bake for 40-60 minutes or until a toothpick comes out clean. Cool for 15 minutes and then remove from pans and cool on rack.