Zucchini Bread

Use this recipe to unload your surplus zucchini harvest on unsuspecting neighbors.

Serves: 16Hands-on: 15 minutesTotal: 1 hour 15 minutesDifficulty: Easy

Serves: 16


  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 tsp. ground cinnamon
  • 1⁄4 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. kosher salt
  • 3 large eggs
  • 1 cup canola oil
  • 2 cups granulated sugar
  • 2 cups grated zucchini
  • 1 tsp. vanilla extract


  • Preheat oven to 350°F. Coat two 9-by-5-inch loaf pans with pan spray, and line the bottom and short sides with a strip of parchment.
  • Sift together all-purpose flour, whole wheat flour, cinnamon, baking powder, baking soda, and salt. Set aside. Beat together eggs, oil, sugar, zucchini, and vanilla. Mix dry ingredients thoroughly into wet.
  • Transfer batter to prepared pans, and bake 20 minutes, until risen. Reduce oven temperature to 325°F and bake 30 minutes longer, or until a pick inserted in the center comes out clean. Tent with foil if loaves brown too quickly.
  • Remove finished bread from oven and cool 10 minutes before removing from pans. Cool on a rack.