I’m starting to see the comments on Facebook from my backyard gardening friends about their zucchini overflow. When I did grow zucchini in a garden, one of my favorite things to do with the abundance was to make zucchini bread.

I’ve dug out my favorite zucchini bread recipe. I figured it could come in handy for many of you right about now. My kids love this bread to snack on. 

I use a combination of unbleached all-purpose flour and white whole wheat flour when I make this bread. The combination creates the texture that you’re probably used to while adding a little more nutrition.

This recipe makes 5 loaves baked in 3 1/2” by 6” pans. It’s perfect for making a little for yourself and having some to give away, too.


  • 1 3/4 c sugar
  • 1 c vegetable oil (or canola oil)
  • 3 eggs, lightly beaten
  • 2 cups of shredded zucchini – including skins
  • 1 tbsp vanilla
  • 1 1/2 c all-purpose flour
  • 1 1/2 c white whole wheat flour
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp ground cloves
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  1. In a large mixing bowl, combine sugar, oil, eggs, vanilla and shredded zucchini
  2. In a separate bowl, combine the remaining dry ingredients
  3. Stir dry ingredients into wet ingredients, a little at a time until just moistened
  4. Pour into greased pans
  5. Bake at 325 degrees F for 45 – 50 minutes.
  6. Cool in pans for 10 minutes before removing to wire racks to cool completely

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