Classic Zucchini Bread

This recipe comes from the elderly babysitter my brothers and I had when we were small. It quickly became a favorite in our home. And thankfully, my mother had this recipe the year we moved into a new home. That year, my dad planted a row of zucchini in his new garden, not realizing just how much one plant can produce.
That summer, zucchini bread, casseroles, and nearly every zucchini dish imaginable made it to the table. My parents still chuckle about how their neighbors and friends began to run away when they tried to give zucchinis away by the bushel. This bread remains a practical and welcome way to use zucchini. I’ll even make an extra trip to the store for it.
I’ve updated the original recipe slightly by using avocado oil in place of vegetable oil. It’s an easy swap that keeps the bread just as reliable, and makes it slightly healthier.

Courses: Bread, Breakfast

Description

This recipe comes from the elderly babysitter my brothers and I had when we were small. It quickly became a favorite in our home. And thankfully, my mother had this recipe the year we moved into a new home. That year, my dad planted a row of zucchini in his new garden, not realizing just how much one plant can produce.

Ingredients

⦁ 3 eggs, beaten
⦁ 1 cup avocado oil
⦁ 2 cups sugar
⦁ 2 cups zucchini , ends removed and grated (2 medium, about 10 oz)
⦁ 2 tsp vanilla
⦁ 3 cups flour
⦁ 1 tsp baking soda
⦁ ½ tsp baking powder
⦁ 1 tsp salt
⦁ 1 tsp cinnamon

Instructions

1
Preheat the oven to 325°F
2
Grease and flour 1 large loaf pan (or 2 medium loaf pans)
3
Beat eggs in a medium mixing bowl.
4
Add oil, sugar, grated zucchini, and vanilla, and mix together.
5
n a separate bowl, mix flour, baking soda, baking powder, salt, and cinnamon.
6
Add dry ingredients to the zucchini mix and blend.
7
Bake in a large loaf pan for about 1 hour and 20 to 30 minutes, or 2 regular loaf pans for about 1 hour 10 minutes.
8
The bread is done when a toothpick inserted into the middle comes out clean.

Note

Quick Tips

There is no need to peel the zucchini before grating it. If using large zucchini, it’s preferable to scoop some of the seeds out using a spoon prior to grating.
Do not squeeze the zucchini dry. The moisture helps to keep the bread tender.
If the top browns too quickly, loosely tent with foil during the last 15 to 20 minutes of baking.
This bread freezes well. Slice before freezing so individual pieces are easy to grab.

Grocery List (By Department)

Produce

Zucchini

Dairy

Eggs

Pantry / Baking

All-purpose flour
Sugar
Baking soda
Baking powder
Salt
Cinnamon
Vanilla extract
Avocado oil

Closing thought

This zucchini bread is practical in the best way. It uses up what is plentiful, comes together without a fuss, and turns out moist and flavorful every time. If you have a garden, it solves the “problem” of too much zucchini. Regardless, it keeps getting made because it is delicious. It’s perfect for breakfast, a snack, or sharing with a neighbor who hasn’t started running yet. It fits seamlessly into everyday life.