Zucchini Bread

Kitchen Tested
  • Yield 10 servings
  • Prep 5 mins
  • Cook 60 mins

When the abundant zucchini harvest has you stumped, try this hearty Zucchini Bread.

Zucchini Bread
Mark Boughton Photography / styling: Teresa Blackburn

Serve this bread toasted and with a smear of softened cream cheese for breakfast. The bread can be frozen up to 3 months.


3/4 cup vegetable oil
1 1/4 cups sugar
3 eggs, beaten
1 3/4 cups shredded unpeeled zucchini (do not drain)
2 cups all-purpose flour
1 1/4 teaspoons baking soda
2 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon


  1. Preheat oven to 325F. Spray a 9 x-5-inch loaf pan with cooking spray and dust with flour.
  2. Combine oil, sugar, eggs and zucchini in a large bowl. Combine remaining ingredients in a separate bowl; gradually add to zucchini mixture. Beat 3 minutes with mixer on medium speed. Scrape batter into prepared pan. Bake 1 hour, or until inserted knife comes out clean.

Recipe by Cindy Kerschner.



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