Homemade Zucchini Bread Recipe

Homemade Zucchini Bread

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“Show me a man without zucchini and I’ll show you a man who has no friends!” ~ Neighbor John

Years ago, we learned what an easy grower zucchini was. We always had more in our garden than we could reasonably use and so did everyone else we knew! Giving away your zucchini is like a time-honored summer tradition!

Most of our zucchini gets shredded in the food processor and then measured into three cup increments (recipe size) and put in the freezer for baking for the next year. Although we primarily use the shredded zucchini for cakes, breads and muffins, I’ve also been known to substitute it for cucumber in my tzatziki sauce recipe.

Today, however, the littlest man on the Farm has declared it time to make zucchini bread! Let’s get started!

I have a really great recipe book that I have adapted recipes out of for thirty years! What I love about it is how the recipes are laid out. It’s purposefully written to ensure you are using the fewest bowls, measuring cups, spoons, etc. It also keeps the steps very efficient. You’ll notice that I do every recipe I think I can in one single bowl.

It only takes one bowl if you start with thoroughly combining the dry ingredients.

Combine the flour, sugar, baking soda, salt, cinnamon, cloves, and baking powder using a wire whisk. I normally use sucanat for the sugar, but I was out, so I opted for regular white sugar. (Check out my post “Five Sugars… Talk Sweet to Me” to learn more about the sweeteners I keep on the Farm!)

Whisk the eggs a little to break the yolk and then use a spatula to thoroughly combine the wet ingredients with the dry ingredients.

When the dry ingredients are well combined, add the coconut oil, zucchini, eggs and vanilla.

Ready for the oven!

Pour batter in to two greased loaf pans and bake. Perfect with my coffee first thing in the morning!

Homemade Zucchini Bread Recipe
Breakfast anyone?

Homemade Zucchini Bread

Prep Time 20 minutes
Cook Time 1 hour
Course Breakfast, Dessert, Snack
Servings 24 slices


  • 2 1/2 Cups Sucanat (or sugar of your choice)
  • 3 1/3 Cups Flour
  • 2 tsp Baking Soda
  • 1 1/2 tsp Sea Salt
  • 1 tsp Ground Cinnamon
  • 1 tsp Ground Cloves
  • 1/2 tsp Baking Powder
  • 2/3 Cup Refined Coconut Oil
  • 3 Cups Shredded Zucchini
  • 4 Eggs
  • 2 tsp Vanilla


  • Preheat oven to 350 degrees.
  • Grease the bottoms only of 2 loaf pans.
  • Mix dry ingredients (flour, sugar, baking soda, salt, cinnamon, cloves and baking powder) with a wire whisk until thoroughly combined.
  • Add eggs to the dry ingredients; whisk them slightly to break the yolk.
  • Add all other wet ingredients (coconut oil, zucchini and vanilla) to the mixture until thoroughly combined.
  • Pour batter evenly into two loaf pans.
  • Bake for about 60-70 minutes; bake time varies.
  • Loaves are done when a toothpick inserted in the center of the loaf comes out clean.
  • Cool for 5 minutes before loosening the sides of the loaves from the pans. Remove the pans and cool on a rack before slicing… if you can last that long…
Keyword Bread, Quick Bread, Simple, Zucchini

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