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Zucchini Bread
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5 from 2 votes

Zucchini Bread

Enjoy your vegetables in this delicious and satisfying zucchini bread perfect for any breakfast, lunch, dinner or dessert! You are sure to love this!
Prep Time15 mins
Cook Time1 hr 15 mins
Course: Snack
Cuisine: American
Keyword: quick bread, Zucchini Bread
Servings: 1 loaf
Author: Jurga


  • 2 ½ cups unbleached all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon salt
  • 3 eggs, room temperature
  • 1 ½ teaspoons vanilla extract
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • ½ cup vegetable oil
  • ½ cup olive oil, light extra virgin
  • 2 cups finely shredded zucchini
  • 1 cup walnuts, chopped


  • Preheat oven to 350ºF.
  • Butter and flour a 9 x 5-inch loaf pan.
  • Sift together the flour, baking soda, baking powder, ground cinnamon, ground nutmeg and salt and set aside.
  • Using a stand mixer or hand mixer, on medium speed, whip together the eggs, vanilla extract, granulated sugar, brown sugar and oils and beat until light and fluffy (about 5 minutes).
  • On low speed, very gently fold in the dry ingredients until moistened. DO NOT OVER MIX.
  • On low speed, add the zucchini and nuts.
  • Pour the batter into the greased loaf pan.
  • Bake for 1 hour and 15 minutes, or until a toothpick inserted in the middle comes out clean (oven temperatures vary so start checking bread after 65 minutes and at 5 minute increments thereafter).
  • Cool for 15 minutes before removing bread from the pan to cool on wire rack.


Gr8 Tip:
For variations, add 1 cup coconut, chocolate chips or dried cranberries.
Tried this recipe?Mention @Great8Friends or tag #gr8food!