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
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!
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
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.
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
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
-
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.
-
Split the mixture in half and pour each half into a greased standard size loaf pan.
-
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.
I have found that I can take any of my recipes and just use half of the sugar. No one even notices the difference!
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!
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 🙂
I would try it! Just make sure you cut down the cooking time. Let me know how it goes!
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?
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!
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.
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)
I have never frozen zucchini before. Does it make a difference if you peel it or not? Thanks
You don’t need to peel if you’d rather not, it just depends on your family’s preferences.
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
What flour can be substituted for the wheat flour if one is eating gluten free or following an anti-inflammatory diet? Thanks.
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.
This zucchini bread was delicious… not too sweet even with two cups of sugar. A nice snack in the afternoon. Thanks for the recipe.
I’m so glad you enjoyed it!
Do you shred the zucchini without removing seeds?
I do for the little or medium ones. Large ones I scoop out the seeds before shredding.
Do you strain off the liquid of your canned zucchini to use for bread making? Noticed the instructions have been taken off your site.
I no longer can zucchini. Any zucchini though (frozen or otherwise) would need to be drained before adding or the bread will be too watery.
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
Cut it in half lengthwise, scoop out the seeds, and then shred it. 🙂