Zucchini Bread!

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It’s almost that time! Time to head the local Farmer’s Market for fresh produce! I love shopping at Farmer’s Markets. I like supporting local businesses and you can’t beat the fresh produce!

I was given a large zucchini today and to be honest I don’t really know what to do with zucchinis! But I have fond memories of my Mom making zucchini bread while I was young. So I thought I would give it a try! Success! It was delicious!  Just don’t tell my kids that there’s vegetables in the bread!

*I made mine gluten-free. Instead of flour I used 3 cups all purpose gluten-free flour and 3 teaspoons of Xantham Gum! Turned out with a great texture and taste!

Zucchini Bread!


  • 3 eggs
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 cup oil
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 3 cups flour
  • 2 cups zucchini, grated (I used on large zucchini)
  • 1 cup nuts, chopped


  1. Preheat oven to 350 degrees. Lightly grease and flour bread pans. This recipe will make 6 small loaves, or 2 large loaves, or a combination of the two.
  2. Beat eggs in large bowl with electric mixer until foamy.
  3. Add sugar, oil and vanilla, mix well.
  4. Add cinnamon, salt, soda, and baking powder. Stir.
  5. Rotate adding the flour and zucchini, mixing well after each.
  6. If you want nuts fold them in.
  7. Bake for about 30-40 minutes, depending on the size of your loaf.

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