Homemade Zucchini Bread

Homemade Zucchini Bread. July 21, 2026.

The zucchini has got to be one of the most productive of garden vegetables. When I go out for my morning garden walk, there is always a whole zucchini ready for picking, even though I could swear there wasn’t any zucchini there the day before. They must grow whole overnight from blossom to fruit. I picked three good-sized ones today, and I promise they weren’t there last night. Most of us have that one gardening friend who planted zucchini and now has more than they can use in a single lifetime. They show up at church with a moving box full of zucchinis the size of a salmon and beg people to take them. The zucchini must have a good fairy who comes out at night and taps it with her wand. I am counting my blessings that I only planted one zucchini plant.

On the brighter side of things are zucchini pickles. These are a fun snack to have around and amazing on hamburgers or straight out of the jar. There is also plenty of zucchini bread. And everyone has that family recipe for the best zucchini bread except me. That category needs to be filled for our family annals. No one seems to be up for the task, but then no one else in the family is growing a zucchini except myself. But I found a recipe online that leaves me hopeful. My family loved it. My husband ate one whole loaf. So moist. So flavorful. The tablespoon of vanilla makes it perfection. And it uses plenty of zucchini- at least one large zucchini.

Homemade Zucchini Bread

This recipe was found on Allrecipes, and I have provided a link at the bottom. I adapted it a touch (just lowered the heat), but really, this recipe is what zucchini bread should taste like: delicious and moist.

Print Recipe

Ingredients

• 2 cups grated zucchini
• 2 cups sugar
• 1 cup vegetable oil
• 3 large eggs
• 1 tbsp. vanilla extract
• 2 cups all-purpose flour
• 1 tsp. salt
• 1/4 tsp. baking powder
• 1 tsp. baking soda
• 1 1/2 tsp. cinnamon

Instructions

• Heat the oven to 350 degrees. (Since I use metal loaf pans I prefer to bake at 325 degrees to avoid overbrowning)
• Grease two 8×4 loaf pans. (I had 9×5 loaf pans, which is fine. My baking time was around 45 minutes.)
• Combine the sugar, oil, eggs, and vanilla in a bowl.
• Stir in the grated zucchini.
• In a separate bowl combine the flour, salt, baking powder, baking soda, and cinnamon.
• Add the dry mixture to the wet mixture and stir until combined. Don't overmix.
• Pour the batter into prepared pans, dividing equally.
• Bake for 50-60 minutes or until done (a toothpick comes out clean).

Notes

*Adapted from the original recipe here.