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Leigh Anne Wilkes

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Home / Latest Posts / Recipes / Course / Bread / Zucchini Bread

Zucchini Bread

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By: Leigh Anne WilkesPosted: 7/22/18Updated: 7/21/18

This post may contain affiliate links. Please see disclosure policy here.

Loaf of ZUcchini Bread

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.Sliced Loaf of Zucchini Bread

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.

Loaf of Zucchini Bread in a parchment lined bread pan

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!Sliced zucchini bread

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!

zucchini bread sliced and butteredThe 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.
Zucchini Bread with butter

Some of my other favorite quick bread recipes:

  • Key Lime Bread
  • No Knead Bread
  • Blueberry Zucchini Bread

Some of my favorite kitchen tools for making Zucchini Bread:

MAGNETIC MEASURING SPOONS – I love these things.  They are magnetic so they stay together in the drawer!

9 x 5 CERAMIC LOAF PAN – the perfect size for the perfect loaf of bread.

PARCHMENT PAPER SHEETS – These precut sheets of parchment paper are a total time saver in the kitchen.

For all of my other favorite kitchen products and tools visit my Amazon Store.

Did you know I wrote a cookbook?  Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes

Zucchini Bread Recipe

5 from 3 votes

Zucchini Bread

Recipe From: Leigh Anne Wilkes
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!
serves: 12 slices
Prep:15 minutes
Cook:45 minutes
0 minutes
Total:1 hour
Rate Recipe

Ingredients

  • 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

Instructions

  • 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.

Tips & Notes:

recipe makes 2 loaves

Nutrition Facts:

Calories: 284kcal (14%) Carbohydrates: 59g (20%) Protein: 5g (10%) Fat: 3g (5%) Saturated Fat: 1g (6%) Cholesterol: 41mg (14%) Sodium: 317mg (14%) Potassium: 145mg (4%) Fiber: 1g (4%) Sugar: 34g (38%) Vitamin A: 101IU (2%) Vitamin C: 4mg (5%) Calcium: 39mg (4%) Iron: 2mg (11%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Bread, Brunch, Dessert
Cuisine:American
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Zucchini Bread Recipe

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  1. Sheila says

    Posted on 7/24 at 6:12 am

    Have you had any luck freezing zucchini?? Grated??

    Thanks!

    Reply
    • Leigh Anne says

      Posted on 7/24 at 8:40 am

      Sheila, I haven’t ever tried it. I have made zucchini bread and frozen that and it works fine.

      Reply

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