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Zucchini Bread

Servings 2 Large or 4 mini-loaves


  • 2 cups peeled and grated zucchini (about 2 medium)
  • 3 cups all-purpose flour
  • 1 teaspoon French salt
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 4 teaspoons ground cinnamon
  • 1 cup chopped walnuts
  • 21/4 cups sugar
  • 3 eggs slightly beaten
  • 1 cup canola oil
  • 1 teaspoon vanilla extract


  1. Spread out the grated zucchini on paper towels to soak up excess moisture.
  2. Preheat the oven to 325 degrees and generously grease two 9 x 5 x 3-inch loaf pans or four mini-loaf pans.

  3. Sift (or whisk) the flour, salt, baking soda, baking powder, and cinnamon into a large bowl. Stir in the nuts, if using. Set aside.

  4. Mix the sugar, eggs, oil, vanilla, and zucchini in a large bowl. Stir in the dry ingredients with a wooden spoon.

  5. Scrape the batter evenly into the prepared pans and bake the large loaves about 1 hour and 15 minutes, the mini-loaves 25 to 30 minutes, until a toothpick inserted in the center comes out clean, but not dry. Do not over-bake; the breads should be moist.

Recipe Notes

Variation: Sprinkle cinnamon and sugar on greased pans