A few weekends ago Lisa’s mom homemade a loaf of zucchini bread for brunch. Each of my kids took a slice. And then another slice. And then another. And then over the next few days Caroline asked me 50+ times to “please make us some sikini bread!!” Finally, I agreed and texted Lisa for her mom’s recipe…
And our large loaf was demolished before the end of the weekend.
Yield: 2 loaves
The Best Zucchini Bread
- 3 eggs
- 1 cup vegetable oil
- 2 cups grated zucchini
- 2 cups all purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/4 teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- 3/4 teaspoon freshly grated nutmeg
- 1 teaspoon salt
- Preheat oven to 350.
- Grease and flour two 9" x 5" x 3" loaf pans.
- In a large bowl, mix together eggs, oil, zucchini, flour, sugar, salt, baking soda, cinnamon, vanilla, nutmeg and baking powder.
- Divide mixture into two prepared pans.
- Bake for 1 hour or until cake tester inserted into center comes out clean.
Yields 2 loafs
Note: freezes well
This looks great, thanks for the recipe!
I use almost the exact same recipe but add an 8oz can of crushed pineapple. So yummy!
That sounds amazing!
Can’t wait to try this! How many zucchini should I buy to get 2 cups shredded? Thank you! I LOVE your blog.
I bought two large but only needed one!
Katie Perkinson says
My kids love this bread too! I just call it breakfast bread to throw them off the zucchini trail.
Looks good. Do you peel the skin off the zucchini first? Do you take out the seeds also prior to grating it?
Nope and nope!
Paula B. says
This looks delish. I have been craving zucchini bread since summer began. This may be the recipe my mom used. Thanks for sharing. And, any recipe that makes two loaves (after all that prep), I’m there!
Sounds delicious—I’m going to have to try it! Your 2-ingredient pumpkin bread is my go to in the fall!!
Tammy Snyder says
I love zucchini bread. I’ll have to try this!
Sherry Churly says
I loved this recipe. Delicious. Just need to know how to print it without all of the adds.
Anita Dowker says
Will this taste good made with GF flour?