Zucchini Bread


During the summer (garden season), I’m always looking for fun and creative zucchini recipes, and I particularly love zucchini bread.  I modified a recipe I found in a cookbook, and also changed things up a bit to make 2 loaves—this recipe needs to be shared!  And, while most breads tend to be best right away, quick breads like this one tend to get better with age.  It usually tastes best the 2-3 day.

What you need:

3 cups all-purpose flour
½ tsp baking powder
¾ tsp baking soda
1 tsp salt
¾ tsp nutmeg
1 tsp cinnamon
2 cups sugar
2 cups finely grated zucchini (I use a cheese grater)
2 eggs
½ cup cooking oil
1 cup chopped pecans

What to do:

  1. Preheat oven to 350 degrees.  In a small bowl, combine flour, baking powder, baking soda, salt, nutmeg, and cinnamon.  Set aside.
  2. In a large mixing bowl, beat together sugar, zucchini, and eggs.  Add oil and mix well.
  3. Stir flour mixture into egg mixture.  Gently fold in pecans.
  4. Turn batter into 2 greased loaf pans, bake for 55-65 minutes.  Cool for about 10 minutes, then remove from pan and cool completely.


  1. Debbie Weber Hegeman says

    I am waiting to see if my zucchini grows this year. If it does, I will be making Z. bread

    • Crystal says

      I pray that God blesses you with a bountiful garden! Ours is struggling a bit this year because of the drought.

  2. says

    Wonderful looking bread!
    I’ve made zucchini cake before, but never zucchini bread, and I’d love to try
    Thanks for sharing this

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