This post sharing my mom’s homemade zucchini bread recipe is a family favorite. Some links in this post are affiliate links that earn me a commission if you purchase through them.
So a friend of mine gave me a zucchini bigger than my arm. I’m not joking.
I now understand why people joke about leaving zucchini on neighbors’ doorsteps and then running. Holy cats. There was nothing to do but make zucchini bread, right?
Looking for more easy quick bread recipes? Check out some of my favorites at the end of this article.
So… 15 eggs later, I have 7 loaves of zucchini bread, and 96 mini muffins. Or I did.
One loaf has been completely demolished. Two loaves went home with a friend. And another loaf has been started, plus several of the mini muffins have disappeared mysteriously.
This recipe for zucchini bread is still as good and as loved as it was when my mom used to make this for me as a kid. I don’t have many recipes from my mom, as she doesn’t like food (I know!), but this is one I grabbed the second I left home.
The good news? The wee ones love it. And I don’t think I need to make zucchini bread again for awhile. And if you live near me… come find me. Please!
How to Make Homemade Zucchini Bread
Peel your zucchini (or if you’re my mom, don’t, but I find the skin a little tough). Cut it in half, and then use a spoon to scrape out the seeds and the spongy middle.
Use a food processor to shred the zucchini, or go old school and use a box grater – just watch your knuckles!
My huge zucchini made this extremely large bowl of shredded zucchini. You don’t need nearly this much.
I like to shred my zucchini first so that some of the liquid in the zucchini can start to drain, as you don’t need any extra moisture in the bread. If you want to get fancy, put it in a colander, but I forgot, and this works just fine.
Preheat your oven to 325 degrees. Grease two loaf pans, and set them aside.
Add the eggs to your bowl, and beat until the yolks and whites are mixed thoroughly. Add the sugar and beat until it is light and fluffy.
While the mixer is still going (but not too high), slowly add the oil. You want it to incorporate as you’re pouring and not have a big glop of oil you have to incorporate later.
Add the cinnamon, baking powder, baking soda, salt, and nutmeg. Mix thoroughly to combine, then add the flour in two batches, stirring gently between each addition.
Turn off the mixer, as you want to just use a spatula to stir now. Add the zucchini, stirring just until it’s incorporated.
Pour half the batter into each prepared loaf pan. I actually use a kitchen scale to weigh the pans to ensure they’re fairly even, but feel free to eyeball it.
Bake your homemade zucchini bread at 325 degrees for 50-60 minutes, until a cake tester comes out clean. Cool the zucchini bread for ten minutes in the pans, then turn out onto wire cooling racks.
Cool thoroughly, then slice as you serve it. Don’t slice it all right away, as it will dry out if you do.
The bread freezes beautifully (I remember how much I used to love eating the bread straight from the freezer), and it will keep for several days in a tightly sealed container. If it lasts that long.
Do you ever make homemade zucchini bread?
More of my favorite quick bread recipes:
- Brown sugar banana bread
- Nutella swirl banana bread
- Cherry streusel bread
- Chocolate chip pumpkin bread
- Peach kuchen muffins
- Chocolate chip muffins
- Strawberry muffins
- Apple cinnamon muffins
- Irish soda bread
- Apple banana bread
- Persimmon bread
- Pomegranate orange bread
Zucchini Bread
Ingredients
- 2 eggs
- 1 1/2 cups sugar
- 1 cup oil
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon salt
- 3 1/2 cups flour
- 3 cups shredded zucchini
Instructions
- Peel your zucchini. Cut it in half, and then use a spoon to scrape out the seeds and the spongy middle. Then shred zucchini.
- Preheat oven to 325 degrees.
- Add eggs to bowl, and beat until mixed thoroughly. Add sugar and beat until light and fluffy.2 eggs, 1 1/2 cups sugar
- While the mixer is still going (but not too high), slowly add the oil.1 cup oil
- Add cinnamon, baking powder, baking soda, salt, and nutmeg. Mix thoroughly, then add flour in two batches, stirring gently between each addition. Add zucchini, stirring just until incorporated.1 teaspoon baking powder, 1 teaspoon baking soda, 1 tablespoon cinnamon, 1/2 teaspoon nutmeg, 1 teaspoon salt, 3 1/2 cups flour, 3 cups shredded zucchini
- Grease two loaf pans, and pour half the batter into each pan.
- Bake at 325 degrees for 50-60 minutes, until a tester comes out clean.
- Cool for ten minutes in the pans, then turn out onto cooling racks. Cool thoroughly, then slice.
Notes
- The bread freezes beautifully (I remember how much I used to love eating the bread straight from the freezer), and it will keep for several days tightly wrapped if it lasts that long.
- For more tips and tricks, be sure to read the full article above.
Nutrition
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.
I really like zucchini bread, but that is one huge squash!
Looks yummy! Must try this 🙂
You have been a busy baker! I've been harvesting lots of zucchini and yellow squash and so I've been making lots of zucchini bread, dark chocolate chip zucchini bread, and chocolate zucchini bread with choc chips. I try to pick the zukes before they pass the 24-inch length and 4-inch diameter, but sometimes they just get away from me!
So timely! My SIL just brought me a zucchini and a yellow squash. I guess I'm baking some Z bread next week!
Tara – I like zucchini bread, too, but yikes holy cow! Right?
Pat – It was good. I actually brought some of the muffins to BlogHer with me, and oh I should have sent some with Melisa and Liz! So sad that I missed you 🙁
Pat – I have been. I'm intrigued by adding the chocolate to it. i may have to try them. And yes- picking them early is key. It's amazing how fast they grow once they start.
Sandra – Bake away. What are you going to do with your yellow squash?