The Best Zucchini Bread

Since my friends and family up north are posting pics of their gardens and the veggies and fruit they are growing in their own backyards (jealous!), I figured this would be the perfect recipe to share when they run out of ideas for all that zucchini.

This zucchini bread (from is the best I have ever tasted!  It is so moist and it makes enough for me to freeze.  I usually cut the loaves into thirds or halves, wrap in foil, and place in a Ziploc bag.  I don’t add walnuts and I use whole wheat flour.  I also substitute one cup of brown sugar for one cup of white sugar.  And because I can never follow a recipe, I add about a cup of semi-sweet chocolate chips when I fold in the zucchini.  Yum!


3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts


1.Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).

2.Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

3.Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.

4.Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.