Zucchini Bread

Updated: Mar 20

Header image with zucchini bread in background.

For any of you that happen to have a final harvest of zucchini left, (I realize that this is generally a summer squash, but this season’s weather has been crazy), here is great zucchini bread recipe I made that received my kids’ seal of approval!

Open for adjustments…

This recipe does not have nuts in it. But you could add 1 cup of walnuts or pecans to it if you wanted. My kids don’t always want nuts in breads like this or the banana bread I make, if I feel like adding nuts, I’ll make muffins instead and split the batter so that I can add nuts to half.

Quick side note before the recipe…

If you happen to have a lot of zucchini, it freezes really well. Just make sure that you prep it how you plan on cooking it (shredded, grated, sliced, etc.) then you blanch the zucchini for a couple of minutes, drain, pat dry and store in freezer bags (To blanch means you scald the zucchini in boiling water or oil, remove after a brief, timed interval, and finally plunge into iced water or placed under cold running water to halt the cooking process).

I do 3 cups of grated for easy ready to make bread. the amount fits perfectly in sandwich bags. Then I put 2 sandwich bags in a quart size freezer bag.

And now… The Recipe:

Prep Time: 20 minutes

Cook Time: 60 minutes

Resting Time: 30 minutes

Total Time: 1 hour and 50 minutes

This makes 2 loaves.


  • 4 cups all-purpose flour

  • 2 tsp cinnamon

  • 1.2 tsp all spice

  • 1.5 tsp salt

  • 1.5 tsp baking soda

  • 1/2 tsp baking powder

  • 1 cup melted butter

  • 1 1/3 cup packed brown sugar

  • 1 1/3 cup white sugar

  • 1.5 tbsp vanilla

  • 4 eggs (beaten)

  • 4 cups (about 1.5 lbs) zucchini (not Drained)


  1. Preheat Oven to 350º.

  2. In a bowl sift together flour, cinnamon, allspice, salt, baking soda, and baking powder, set aside.

  3. In another bowl mix together melted butter, vanilla, and both sugars, once well blended add the beaten eggs (to be honest, I add the eggs at the end and gently beat them with a fork on top of everything else).

  4. Continue mixing, add half of the the dry ingredients, mix until incorporated, then add the rest of the dry ingredients. Make sure to scrape the sides and the bottom as you mix.

  5. Split evenly into 2 un-greased loaf pans and bake for 1 hour and 20 minutes.

  6. Let cool before serving.

ENJOY and Share!

Make sure to tag me on Instagram and Facebook #thesmithcountry or @thesmithcountry! I can’t wait to see how your Zucchini Bread turned out!

All images © 2020 Jenn Smith of Smith Country, LLC

All rights reserved. You may not sell, trade, share or redistribute this recipe in any way. You may NOT use any of my photographs for your site. You may link this post to a list of recipes, giving credit for the recipe to myself and my site. ©2020 Jenn Smith of Smith Country, LLC

Related Posts

See All