With all the Zucchini ripening in your gardens, I thought this would be a perfect time to share a recipe for zucchini bread. I love the moist texture and subtle flavors in this bread and I’m certain you will too! This recipe is for two full loaves but I was able to make 3 mini loaves and one regular sized loaf. The mini loaves make great gifts and are so easy to freeze for later!
Zucchini Bread
Ingredients
- 3 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon nutmeg
- 3 eggs
- ½ cup vegetable oil
- ½ cup applesauce
- 2 - ¼ cups white sugar
- 3 teaspoons vanilla extract
- 2 cups grated or shredded zucchini
- 1 cup chopped walnuts
Instructions
- Grease and flour two 8 x 4 inch pans or 5 mini loaf pans. Preheat oven to 350 degrees F. Mix flour, salt, baking powder, soda, cinnamon and nutmeg in medium bowl.
- Beat eggs, oil, applesauce, vanilla, and sugar together in a large bowl. Add dry ingredients to the creamed mixture and beat well. (Batter will be very thick.)
- Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
- Bake for 40 to 60 minutes or until tester inserted in the center comes out clean. Cool in pan on wire rack for 20 minutes. Remove bread from pan. Cool completely.
Notes
Substitutions: 3 teaspoons cinnamon and omit the nutmeg, pecans instead of walnuts
With recipes that contain significant amounts of oil, I always like to cut that amount in half and replace it with unsweetened applesauce to make it a bit healthier. However, if you don’t have any applesauce, you can easily use a cup of oil.
Enjoy this delicious bread!
I absolutly love you guys! My fiances dad gave us som Zucchinis & I asked him last night if he knew how to make Zucchini bread & he said no. So I was going to have to look it up today, you guys are mind readers!
I totally saw that coming. That is why I made sure this post went up this morning. I’ve SO got your back Kimberly.
Thanks – I’m going to bake it!
Okay, as you know I’m not a huge fan of Zucchini, I use to call them icky yellow pickles when my mom forced them on me at dinner time, but I’ve never tried them baked into bread and this actually looks surprisingly delicious!
Really it is so similar to carrot cake. You would never know it is a vegetable in the bread. Instead it just makes it really moist and flavorful!
Zucchini bread is one of my favorite things! And this recipe sounds pretty amazing… drooling at the great pics! My husband hates zucchini so it’s a rare treat for me to actually make any, but this made me wanna talk him into it 🙂
He would probably like it. I know my mom hates bananas (crazy right?) but she loves banana bread. This is much like that. Really if he didn’t know it was zucchini in there he wouldn’t know. You can’t really tell it by the taste, just the green flecks. Most recipes call for grated zucchini but I shredded mine so it really isn’t overwhelming at all.
Good point. I decided to show him the first picture and I said ‘Doesn’t this look great? I think I’ll make it soon.’ and he said… ‘That looks good, make it soon!’ It’s so on 🙂
I really like zucchini so this sound so delicious. And unique!
Oh I’m sure you’d love it! It is similar to a banana bread but with a more subtle flavor! I actually don’t know anyone who doesn’t like zucchini bread. 🙂
Ooooh, your recipes look so yummy. Love your blot – very easy to read and “friendly” to the eye.
I’m making it today!
Thought I also had a recipe from a blog for blueberry zucchini cake or bread.
Rats! Can’t find that one.
That is awesome! I don’t have a recipe that specifically calls for blueberries but I also made a zucchini cake with pineapple and topped with cream cheese frosting. It was so yummy! I’ll be posting it later this week! 🙂
I made the zucchini bread last night. It came out awesome!! I got 3 small loaves from the one recipe and gave two away, wishing I hadn’t! definitely going to make more.
I made this yesterday, and it was fantastic! I made one loaf and 6 gigantic, overflowing muffins! They were excellent — nice and fluffy and moist and delicious. Thanks for sharing your recipe 🙂
I’m so glad you enjoyed it! It is amazing how soft and moist it is. Which reminds me that I should make some really soon myself! 🙂
Looks amazing and I can’t wait to make it =) But I was wondering what the white stuff is you show served with the bread in the pic?
Thank you! I hope you like it! The white stuff is nothing special, just butter. 🙂
This is amazing! I made four large loafs and 10 mini loaves – Thanks for sharing.
This bread has such great flavor! I think next time I’ll try it with apple sauce as it’s just a tad bit on the dry side. Thanks for sharing, I LOVE it! Made two loaves.
Found this recipe on pinterest. I substituted golden raisins for the walnuts (allergy) and baking right now. Smells amazing!
I just realized this post is 4 years old, so I hope you still see this. I absolutely love this zucchini bread! I never really liked zucchini bread when I had eaten it, but my father in law gave me some to make bread with and I tried this recipe first (so lucky, right?). It is so good, I make it all the time now! I usually make mini muffins, and they turn out great, a little flat on top but still delicious. I also love how you don’t hide the taste of the zucchini with the other ingredients. I am just very excited about this recipe, and wanted you to know how much I appreciate this post. 🙂
I am so happy to hear that you liked this bread so much! I love it too. 🙂 Thanks for taking the time to comment, and I hope to see you around again soon!!