Homemade Zucchini Bread Recipe

Need another way to use up your garden fresh zucchini? Here’s my famous homemade Zucchini Bread recipe that we’ve been using for a long time!

Homemade Zucchini Bread Recipe

Homemade Zucchini Bread Recipe

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.  Enjoy!

pumpkin zucchini bread

Looking for something a bit different? I also have these variations:

Homemade Zucchini Bread Recipe

What you need:

  • 2 cups sugar
  • 1 cup oil
  • 3 eggs
  • 2 teaspoons vanilla
  • 3 cups zucchini(shredded)
  • 3 cups flour
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda

You Also Need:

Mixing bowl
2 Regular Size Bread Pans
Measuring cups and spoons

Fudge Brownies Dry Ingredients

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. You can use either fresh or frozen zucchini in this recipe. Just be sure that you drain any frozen zucchini as well as you can before adding to your recipe or the bread will be too wet.

–Find more Quick Sweet Bread Recipes here.

Split the mixture in half and pour each half into a greased standard size loaf pan.

Homemade Zucchini Bread Recipe

Bake at 325F for one hour or until a toothpick comes out clean.

Need to print this Homemade Zucchini Bread recipe? Grab it below!

Homemade Zucchini Bread Recipe
5 from 2 votes
Print

Homemade Zucchini Bread Recipe

Ingredients

  • 2 cups sugar
  • 1 cup oil
  • 3 eggs
  • 2 teaspoons vanilla
  • 3 cups zucchini shredded
  • 3 cups flour
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda

Instructions

  1. 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.
  2. Split the mixture in half and pour each half into a greased standard size loaf pan.
  3. Bake at 325F for one hour or until a toothpick comes out clean.

Need more zucchini recipes? I have a whole page of them! See my post on 100 Delicious Zucchini Recipes here.

Does your family enjoy zucchini recipes? Will you try this Homemade Zucchini Bread Recipe?

This Homemade Zucchini Bread recipe was originally published on Little House Living in July 2010. It has been updated as of January 2019.

Print Friendly, PDF & Email

Support Little House Living by Sharing This

Leave a Reply

Your email address will not be published.

Recipe Rating




22 Comments

  1. 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. 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. 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. Pingback: Zucchini, Zucchini, and More Zucchini... - Little House on the Prairie Living
  5. 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?

    1. 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!

  6. 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.

  7. 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)

  8. I also use a similar recipe for zucchini bread and I always substitute 1/2 of the flour with whole wheat flour I do that with banana bread as well sometimes I substitute ground flax seed flour for part of the white flour

  9. What flour can be substituted for the wheat flour if one is eating gluten free or following an anti-inflammatory diet? Thanks.

    1. You could sub the wheat flour for an all purpose gluten free flour in this recipe. I haven’t tried this with things like almond or coconut flour, those types of flours act differently and would not be a 1 for 1 substitute.

  10. 5 stars
    This zucchini bread was delicious… not too sweet even with two cups of sugar. A nice snack in the afternoon. Thanks for the recipe.

  11. Do you strain off the liquid of your canned zucchini to use for bread making? Noticed the instructions have been taken off your site.

  12. A friend gave me a huge zucchini~ of course the bigger ones have lots of seeds. Can I still shred one like this up as is or do I have to scoop out the seeds first?
    Thanks