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Muffins & Loaves

Zucchini Bread

Jackie Anders Recipe shared by:
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A delicious end-of-summer recipe that's perfect for getting rid of all of the extra zucchini from your garden. And don't be alarmed--the bread doesn't taste like zucchini at all. It's actually more like carrot cake.

  • Hands-On Time: 12 Minutes
  • Total Time: 1 Hour 27 Minutes
  • Servings: 10-12
  • Rating:


  • 3.5 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. baking powder
  • 2 cups sugar
  • 1 cup oil
  • 3 eggs
  • 1 tsp. vanilla extract
  • 2 cups grated zucchini
  • 1 cup chopped pecans (optional)

Baking Instructions

  1. Heat oven to 325 degrees.
  2. Grease a 9x5 pan.
  3. In a bowl, sift together flour, soda, salt, cinnamon, and baking powder; set aside.
  4. In a large bowl, beat sugar, oil, eggs, and vanilla. Stir in zucchini.
  5. Gently stir in flour mixture, being careful not to mix too much.
  6. Fold in pecans.
  7. Turn batter into prepared pan and bake for 1 hour and 15 minutes, or until wooden toothpick inserted near center of the loaf comes out clean.
  8. *The loaf is prettier and more colorful if you leave the peel on the zucchini.<p> *You should press the grated zucchini in a colander to squeeze out any excess moisture. Otherwise, the loaf may come out gummy in the center.

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cake freshness

cake freshness

when I have baked the appropriate layers for wedding or occasional cake, once the cake is turned from the pan I immediately wrap tightly with several layers of aluminum foil and place in freezer. I find that the hot moisture freezes within and once frosted in the frozen state it thaws to a very moist, fresh consistency.

Serving suggestions

Serving suggestions

For a special dessert, serve cake warm with a scoop of vanilla ice cream or whipped cream garnished with chocolate chips.

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