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Zucchini Bread sliced with butter

Zucchini Bread

Jennie Duncan
This Zucchini Bread is one of my favorites. It always comes out perfectly moist and totally delicious. It's a quick and simple bread recipe that I think you will love.
Prep Time 20 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 40 mins
Course Breakfast, Dessert
Cuisine American
Servings 24 servings
Calories 177 kcal


  • 3 cups shredded zucchini (2-3 medium zucchinis)
  • 1 ⅔ cup sugar
  • cup vegetable oil
  • 2 teaspoons vanilla
  • 4 large eggs
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon baking powder


  • Preheat oven to 350 degrees F. Prepare two 8 inch loaf pan with nonstick cook spray.
  • In a large mixing bowl mix together shredded zucchini, sugar, oil, vanilla, and eggs. Once mixed well stir in the remaining ingredients.
  • Pour batter into your prepared loaf pan.
  • Bake for 70-80 minutes of until a toothpick can be inserted and come out clean.
  • Once cooked through allow to cool in the pan for 10 minutes then remove from the pan and place on a cool rack to cool completely. Once cooked slice and serve.


Freezing Instructions:

To freeze this bread allow it to cool completely after baking. Once cooled wrap tightly in plastic wrap then place in the freezer.
This bread can stay in the freezer for 5-6 months.
When you are ready to eat it allow it to defrost completely in the fridge.


Calories: 177kcalCarbohydrates: 27gProtein: 3gFat: 7gSaturated Fat: 5gCholesterol: 27mgSodium: 200mgPotassium: 76mgFiber: 1gSugar: 14gVitamin A: 71IUVitamin C: 3mgCalcium: 13mgIron: 1mg
Keyword Zucchini Bread
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