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Zucchini Bread

Zucchini Bread

This zucchini bread recipe is a great summertime treat. We had some extra zucchini and yellow summer squash that needed to be used up. So, I modified a typical zucchini bread recipe so that it used both vegetables. I honestly can’t tell the difference once they’re all mixed together and baked into the bread.

Zucchini Bread


3 cups shredded zucchini and yellow squash

1 1/2 cups sugar

2/3 cup vegetable oil

2 t. vanilla

3 large eggs

3 cups AP flour or whole wheat flour

2 t. baking soda

1/2 t. baking baking powder

1 t. salt

1 t. ground cinnamon

1/2 t. ground nutmeg



Preheat oven to 350 degrees. Grease the bottom of two 8×4 inch bread pans.


In large bowl, mix shredded squash, sugar, oil, vanilla, eggs until well combined. (Note: if you prefer a sweeter bread, I’d recommend increasing your sugar to a total of 1 2/3 cups sugar.)


In a small bowl, whisk together all dry ingredients. Then pour into big bowl of wet ingredients. Stir until well mixed.


Divide batter evenly between your two loaf pans. Bake 50-60 minutes, or until toothpick comes out clean. Cool for 10 minutes on a wire rack. Then remove from pans and let cool completely on wire rack. Store in airtight container.


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