Zucchini Bread

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I haven’t owned a bathroom scale in over six months, which is totally fine by me. Ignorance is bliss, right?!? Well, I finally broke down and bought one, and now I’m sitting here googling detox smoothie recipes. It’s time to get rid of the Quarantine 15.

This zucchini bread has a good amount of zucchini in it, so it has to be healthy right? The layer of butter that I spread on each slice might cancel out the health benefits, but for now let’s just go with it. The great thing about zucchini bread is that it’s a vegetable that is available all year long with consistent flavor. Not like those tasteless strawberries you get in the winter. And the extra water content in the zucchini makes the bread extremely moist.

Quick breads are a great grab and go breakfast or snack. And this zucchini bread is so good that your kids won’t even realize they are eating vegetables!

Loaf of zucchini bread

The recipe makes two loaves, so it’s great to keep one and gift one. Breads are awesome for freezing. Just let it cool completely, wrap with plastic wrap, then wrap with foil, put in a sealed bag and freeze.

Be sure to use a 10x5x3 loaf pan so the batter has enough room to expand. I like this one by Chicago Metallic.

I got this recipe from my stepmom over 15 years ago, and I’m not sure where it originated, but it’s so good that it really didn’t need any tweaking. The only thing I changed was substituting butter for shortening and cutting back slightly on the ground cloves. I hope you love it as much as I do! I’d love to hear your feedback.

Happy Baking!


Zucchini Bread

Recipe by Amanda Innes-ShareefCourse: BakingDifficulty: Easy


Prep time


Cooking Time




  • Butter 150g
    (2/3 cup)

  • Sugar 600g
    (2 2/3 cups)

  • Eggs 4

  • Zucchini, shredded 425g
    (about 3 cups)

  • Water 150g
    (2/3 cup)

  • All purpose flour 550g
    (3 1/3 cups)

  • Baking Soda 2 tsp

  • Baking Powder 1/2 tsp

  • Salt 1 1/2 tsp

  • Cinnamon 1 tsp

  • Ground cloves 1/2 tsp

  • Vanilla 2 tsp

  • Walnuts, chopped (optional) 100g
    (2/3 cup)


  • Preheat oven to 350°. Spray or butter two loaf pans.
  • Beat butter and sugar in a medium bowl with stand mixer or hand mixer.
  • Add eggs, one at a time, and beat after each addition until mixture is smooth.
  • Add shredded zucchini and water and mix on low until well combined. The mixer will look separated and goopy. Don’t worry, it’s supposed to!
  • Add dry ingredients and mix until just combined. Do not overmix.
  • If using, add chopped walnuts and mix by hand with a spatula just until combined.
  • Pour into prepared pans and bake for 55-70 minutes, or until a cake tester inserted into the middle comes out clean.


  • Use room temperature, unsalted butter for this recipe.
  • You can either shred the zucchini with a food processor or by hand with a hand grater. You’ll need about 3 medium zucchinis. Do not drain the liquid.