Zucchini bread is easily our most common use for the abundant zucchini we tend to grow each year. With a freezer shelf full of 2-cup zucchini bags, this recipe gets used all the time. Fortunately, it’s easy and really tasty!

Easy And Tasty Zucchini Bread

Recipe by Rick KeslerCourse: SidesCuisine: AmericanDifficulty: Medium


Prep time


Cooking time




  • 3 Eggs

  • 1 cup Oil (vegetable or canola oil)

  • 1 tsp Vanilla

  • 2 cups Shredded Zucchini

  • 1 tsp Salt

  • ¼ tsp Baking Powder

  • 1 tsp Baking Soda

  • ½ tsp Nutmeg

  • 3 tsp Cinnamon

  • 2 cups Sugar

  • 3 cups Flour


  • Preheat the oven to 350°F (180°C)
  • Add the eggs, oil, vanilla, and zucchini to a mixing bowl and mix together until combined.
  • In the same bowl, add the salt, baking powder, baking soda, nutmeg, and cinnamon and mix together until well combined.
  • In the same bowl, add the sugar and flour, then mix together.
  • Put in either two small floured bread pans or 1 big floured bread pan.
  • For a big pan, bake for 1 hour. For 2 small bread pans, bake for 45 minutes. It’s ready when a toothpick poked in the center comes out clean.

How to Process Fresh Zucchini

To see how we process our zucchini to prep it for this and other recipes, check out our video.

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