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Recipe: Zucchini Bread

Growing up, my mom baked loaves of zucchini bread by the dozen. This is my twist on her recipe, which allows for some of your own variation and creative freedom.

Zucchini Bread

yield: 1, 9x5” loaf pan

1 cup Zucchini, grated (about 1 medium zucchini)

⅓ cup Sugar

⅓ cup Dark Brown Sugar

½ cup Oil (canola, sunflower or safflower)

2 Eggs

1 teaspoon Vanilla Extract

1 cup All-Purpose Flour

¾ cup Cornmeal

½ teaspoon Salt

1 teaspoon Baking Powder

1 teaspoon Baking Soda

½ teaspoon cinnamon

Optional add ins:

¼ cup chocolate chips

¼ cup walnuts, toasted and chopped

¼ cup golden raisins

Directions:

  1. Preheat oven to 350 degrees. Coat the inside of your baking pan with butter to keep zucchini bread from sticking.

  2. Grate zucchini on a cutting board or in a small bowl. Set aside.

  3. In a large bowl, whisk together sugar, dark brown sugar, oil, eggs, and vanilla until smooth.

  4. Add flour, cornmeal, salt, baking powder, baking soda, and cinnamon. Use a rubber spatula or wooden spoon to stir everything together.

  5. Before mixture is fully combined, add the grated zucchini and any of the optional ingredients.