This recipe for moist and tasty zucchini bread is a terrific way to use up all the squash that grows in your garden. While assembling the remaining ingredients, shred the zucchini first and let it drain in a strainer. I remove all the seeds and use extremely huge zucchini from my crop. Make fritters with any remaining shredded zucchini.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 5 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 20 |
| Yield: | 2 loaves |
Ingredients
- 1 ¾ cups all-purpose flour
- 1 ½ cups whole wheat flour
- 1 cup white sugar
- 1 cup light brown sugar
- 2 teaspoons baking soda
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 tablespoon vanilla extract
- 4 eggs, lightly beaten
- 1 cup vegetable oil
- 1 tablespoon lemon juice
- 3 cups shredded zucchini, squeezed dry
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- Mix flours, sugars, baking soda, nutmeg, cinnamon, and salt together in a large bowl. Fold in the following ingredients, one at a time and with a rubber spatula, in the order listed: vanilla, eggs, vegetable oil, lemon juice, and zucchini. Divide the mixture between two loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 65 to 75 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- Optional additions include pecans, walnuts, dried cherries, raisins, or chocolate chips.
Nutrition Facts
| Calories | 262 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 1 g |
| Sodium | 250 mg |
| Sugars | 20 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
This was good. I did do a few alterations though. Instead of sugars I added honey and pure maple syrup and on top of the zucchini I put in coconut and dried cranberries. I also used all whole wheat flour but that was something I wouldn’t do again. Did turn out a little dense.
amazing recipient I love this it is yummy.
Very nice! Did exactly as is, but made muffins instead of loaves. Temperature was good, time was shorter (I was eye-balling it, approximately 25-30 minutes).
Excellent! I did not change a thing, except maybe put in extra zucchini that I had accidentally grated but it was GREAT!!! Will definitely make it again!!
I altered a lot of the ingredients and it came out amazing.
These were good. I followed the recipe as written except ran out of whole wheat flour after the first cup, so had to sub the remainder with AP flour. The only other change I made was to sub applesauce for oil. I made a loaf of bread and 12 muffins. I cooked at 325 for 60 minutes and the muffins were over done which I believe is why they are so chewy. The bread actually was fine at this time and temp.
Will definitely make it again.
Followed recipe as written, really loved texture and taste! Next time I will experiment with cutting out some/all of the oil.
I loved the way this came out. It’s wonderful just the way it is but I can’t help myself with tweaking recipes. When I make it again, I might try using applesauce for some of the oil and will add walnuts. Another recipe I saw used lemon zest. Might try that too.
Great recipe to keep in the box. Thank you!
My family is really enjoying this recipe. I followed it exactly with one exception. I did not squeeze the zucchini. Thank you! It’s a keeper.
Love that it is made with whole wheat flour. I followed the recipe exactly – 65 minutes was perfect. The loaves were moist and delicious. My teenagers devoured them! I will definitely make this again and again.
Great recipe! We add mini chocolate chips and it is perfect. Freezes well too. We like it best cold so we keep it in the refrigerator, although it doesn’t last long!
Very good.. A lot of sugar and veg oil tho
I followed the directions exactly and loved this recipe. I also made a second batch with an added cup of mini chocolate chips and it was also amazing. Great recipe! Thanks
This was fabulous! I substituted Spenda for the white sugar and applesauce for the oil. Came out perfect after baking 60 minutes. Thank you so much for sharing!
it came out good! i put in only 3 small/med zucchini and baked it for like 65 mins. also i didn’t have lemon juice, so i used lemon extract (a capful). max ate the 2 1/2 slices without knowing it had a vegetable in it.
Really fabulous! All four of my kids (6, 5, 2, 1) LOVED THIS recipe. I didn’t change a thing…thank you so much!
Excellent!! The only change I made was to use 1/2 cup applesauce and 1/2 cup veg. oil. I will make again.
Awesome recipe. I love that it’s whole wheat, that it uses so much zucchini (I actually used 3 heaping cups) and has 4 eggs in it. The kids loved it, and so did we 😉
Amazing zucchini bread! I did not drain my zucchini and really didn’t see the need for it. My batter was very dry and needed the liquid from the zucchini to make it moist after baking. I highly recommend this recipe.