Zucchini Bread

22 Jul

We got a CSA for the summer and have gotten some of the biggest zucchinis I’ve ever seen. I don’t love raw or just grilled zucchini so I’ve been looking for something else to do with the sea of zucchini we are living in. When it finally got below 90 degrees, I figured I could turn on the oven and make this super easy and incredibly tasty zucchini bread. I originally found it on All Recipes but changed the recipe up just a bit.


  • 1 and 1/2 cups flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 and 1/2 tsp cinnamon
  • 2 eggs
  • 1/2 cup canola oil
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 and 1/2 tsp vanilla extract
  • 1 and 1/4 cups grated zucchini
  • 3/4 cup chopped mixed nuts (or any kind of nut you prefer)


  1. Preheat oven to 325 and grease a loaf pan.
  2. Mix flour, salt, baking powder, soda, and cinnamon together in a mixing bowl.
  3. In a larger bowl, mix the eggs, oil, vanilla, and sugar together.
  4. Add the dry ingredients to the bigger mixing bowl and stir well until completely blended.
  5. Add in the grated zucchini and chopped nuts until everything is mixed well.
  6. Pour the batter into the greased loaf pan and bake for about 60 minutes, or until tester inserted in the center comes out clean.

Let the bread cool for at least 15-20 minutes, then enjoy it while it’s still warm!

zucchini bread

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