Raise your hand if you know you don’t eat enough vegetables in a day! *slowly raises hand* I try, I really do, to get enough vegetables in my diet. But let’s face it, I am just not a vegetable person. I’ve expanded my palette in the last few years, but veggies will never be my go-to choice of foods.
Usually, I don’t care for zucchini. The first time I had it was about seven years ago when my cousin made lunch of chicken with grilled squash and zucchini. I tried one bite then pushed all my zucchini to his plate and enjoyed the chicken.
A few years ago, when we were visiting Justin’s grandma in Missouri, she offered us some zucchini bread that she had made earlier in the day. I told her no thank you, but we got some for Tyler to try, and that boy devoured it and wanted more! If he can eat bread with zucchini, then so can I.
Zucchini on its own doesn’t have much flavor for me. But put it in some bread, and I will eat the whole loaf! And since this recipe uses two medium-sized zucchinis, that’s a lot of zucchini in a day. And the best part? This is a sweet bread, so the zucchini is not overpowering.
Moral of the story: don’t let the name of the food discourage you from trying it.
Zucchini bread is sweet enough that it could be considered a dessert, or you could also eat it for breakfast. I like to put my slice in the microwave for about 10 seconds, just long enough to make it warm again and put a little bit of butter on the slice.
Step by Step
To make your zucchini bread, start by preheating the oven to 350F and greasing a loaf pan. For the zucchini, I recommend using a mandolin slicer or box grater to easily shred the zucchini. Or, if you have one, the grater attachment for the stand mixer works perfectly for this!
Then, in a medium bowl, combine the flour, cinnamon, baking soda, salt, baking powder, and nutmeg.
In another medium bowl mix the egg, sugar, zucchini, and oil.
Add the zucchini mixture all at once to the flour mixture and stir until just combined. Do not over stir the mixture.
Pour the bread batter into your prepared loaf pan and back for about one hour, until a toothpick inserted in the center comes out clean.
Then let the pan cool on a wire rack for 10 minutes before serving.
- 3 cups flour
- 2 tsp cinnamon
- 1 tsp baking soda
- 1 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp nutmeg
- 2 eggs
- 2 cups sugar
- 2 zucchini (peeled and shredded)
- 1/2 cup cooking oil
- Preheat oven to 350
- Grease a loaf pan and set aside
- In a medium bowl combine flour, cinnamon, baking soda, salt, baking powder, and nutmeg
- In another medium bowl combine egg, sugar, zucchini, and oil
- Add zucchini mixture all at once to flour mixture
- Stir just until moistened and spoon into greased pan
- Bake for 60 minutes or until toothpick comes out clean
- Cool in pan on wire rack for 10 minutes
Shop This Recipe
When making any recipe, it’s essential to make sure you have the correct equipment. The following items are hand-selected for this recipe and are all items I have personally used and/or recommend.
These are affiliate links. See disclosures for more information.