Zucchini Bread

by Merissa on July 15, 2010

in Uncategorized

I know in a couple weeks, us gardeners will be looking for lots of different recipes to use all that fresh garden zucchini. I still have bags and bags of shredded left in the freezer so I've been making zucchini bread with it. My husband loves this recipe and he's been eating the bread like it's going out of style. I realize this recipe isn't the healthiest so I'm working on coming up with an alternative which I will post when I have it perfected:) I need to have less sugar in my diet so this one isn't the best for me. Anyways, here is the original recipe. Enjoy!
What you need:
  • 2 c. sugar
  • 1 c. oil
  • 3 eggs
  • 2 t. vanilla
  • 3 c. zucchini(shredded)
  • 3 c. flour
  • 1 t. cinnamon(or a little less)
  • 1 t. salt
  • 1 t. baking powder
  • 1 t. baking soda
Mixing bowl
2 Bread pans
Measuring cups and spoons
Mix all ingredients together in a large bowl. Don't overmix but make sure you mix all the lumps of flour in or you will get sour spots. Bake at 325F for one hour or until a toothpick comes out clean.
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5:30 pm

{ 10 comments… read them below or add one }

1 LeAnne July 15, 2010 at 10:12 pm

I have found that I can take any of my recipes and just use half of the sugar. No one even notices the difference!


2 Merissa July 15, 2010 at 10:15 pm

I'll have to try that. I
m already going to try switching out half the sugar with the stevia powder I use (More Fiber). I'll try and get some more made tomorrow so I can try out the substitutes I want!


3 DawnWagner July 16, 2010 at 3:51 am

Is it possible to do this in cupcake tins? I don't have any bread pans and I have zucchini's I need to use NOW before I get a chance to get bread pans 🙂


4 Merissa July 16, 2010 at 4:45 am

I would try it! Just make sure you cut down the cooking time. Let me know how it goes!


5 Vickie June 6, 2014 at 1:37 pm

Hi! I just found your recipe via Pinterest. When using the frozen zucchini, do you thaw it before adding it to the mixture, and do you use all of the liquid that accumulates in the freezer bag?


6 Merissa June 6, 2014 at 2:12 pm

I do thaw before I add to a recipe (usually I just leave it out on the counter until I’m ready to make something with it) and I do drain most of the water off. I hope that helps! Welcome!


7 Amanda July 14, 2014 at 10:30 am

I made your zucchini bread recipe, but halved the sugar and used mashed bananas instead of the oil. Turned out delicious! It’s an easy fix to make it slightly healthier! You still get a lot of sweetness from the banana so you don’t miss the cut sugar at all.


8 Brian July 22, 2014 at 12:48 pm

I’ve used the same recipe, and it’s very good. One simple thing I’ve done is use 1/2 cup of oil, and replace with 1/2 cup ground (pureed) zucchini. Can’t taste any difference, but a lot less calories.

I’ve also replaced one of the cups of sugar with 3/4 cup of honey (since I raise bees, I have lots of honey on hand)


9 Diane August 5, 2014 at 12:15 pm

I have never frozen zucchini before. Does it make a difference if you peel it or not? Thanks


10 Merissa August 5, 2014 at 12:28 pm

You don’t need to peel if you’d rather not, it just depends on your family’s preferences.


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