Zucchini Bread


This is the best Zucchini Bread I have ever tasted and it is a favorite of my family. I have made the same amazing Zucchini Bread for decades. We use to grow our own zucchini and I made 35 loaves every year. I only made six loaves this year and I bought my zucchini for $1.00 at a farm stand. My kids and just about everyone else goes crazy over this bread. The first loaf is still warm and half gone already as I write this blog! My granddaughter would have eaten it hot out of the oven if I had let her!

This Zucchini Bread can be baked and stored in the freezer for up to one year if you freeze it the following way. After I bake it and cool it completely, I put it in a plastic bread bag, wrap the bag with foil after getting all of the air out and place the wrapped bread into a freezer bag. It has never dried out or gotten freezer burnt this way.




After peeling and cutting the ends off of

the zucchini, cut it into small pieces.


Put the pieces into a food processor or

blender and blend until it turns to a liquid.


Your zucchini will look like this.


In a large mixer bowl,

add eggs and whisk slightly.


In a medium bowl, whisk

together the dry ingredients.


Add all of the ingredients to the

large mixing bowl with the egg.


Mix by hand just until the flour is all wet.


Using an electric mixer, blend until no

lumps remain and the batter is smooth.


Using shortening, not cooking spray, liberally

grease the bottom and sides of two bread pans.


Flour the inside of both pans tapping the

excess flour out of the pans.


Divide the batter between the two

greased and floured pans.


Bake in a preheated 350 degree oven for 65 minutes or

until a toothpick inserted in the middle comes out clean.

Remove from the pans Immediately and place on a cooling rack.


Slice with a knife and enjoy!

Zucchini Bread




  • 3 eggs
  • 2 cups granulated sugar
  • 3 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/4 tsp ground cloves
  • 1/4 tsp baking powder
  • 1 Tbsp. cinnamon
  • 1 cup vegetable oil
  • 1 Tbsp. vanilla
  • 2 cups liquefied zucchini (1 medium zucchini, peeled with ends cut off and blended)


  1. Preheat oven to 350 degrees.
  2. Cut the peeled zucchini into small pieces. Place them into a food processor or blender and blend until zucchini is a liquid and smooth with no lumps.
  3. In a large mixing bowl, add eggs and whisk slightly.
  4. In a medium bowl whisk together the dry ingredients.
  5. Add all of the ingredients to the large bowl with eggs.
  6. Stir by hand just until the flour is all wet.
  7. Using an electric mixer, blend on medium until the batter is smooth with no lumps.
  8. Using shortening, NOT COOKING SPRAY, grease the sides and bottoms of two bread pans.
  9. Coat the sides and bottoms of the pans with flour, tapping out the excess flour.
  10. Pour the batter evenly between the two pans.
  11. Bake for 65 minutes or until a toothpick inserted in the middle comes out clean.
  12. Run a spatula around the sides of the pan, and immediately remove the bread from the pan to a cooling rack.
  13. Let cool, slice and serve.



  1. Interesting that the zucchini is liquefied. I’ve not heard of doing that before, but it makes sense. It looks delicious laying on the plate!

  2. Aw…this post brought back memories… my mom used to make the best zucchini bread using the large zucchinis the neighbors of my childhood grew in their garden! Thanks for sharing.

  3. Your advice on how to freeze cakes is timely in my house. I rarely bake as with only two of us it’s too tempting to eat it all. I’ve recently decided though to bake and divide immediately into single portions wrapped in the freezer for a once a week only treat. I’ll try your method of freezing for the portions.

    • What a great idea Chris! You could slice the bread and maybe put waxed paper between the slices. Then proceed with the plastic bag, foil and freezer bag. It really works as long a you get a much air out as possible.

    • You really can’t taste the zucchini in this recipe. It just makes the bread super moist. It tastes more like cinnamon bread. I wish I could send you a piece. In all these years I have never had anyone not love this. (If you like cinnamon)

  4. I make several different zucchini breads (blueberry zucchini, chocolate zucchini, one with pineapple) but this one looks good too. I will have to try it and add to my repertoire if the kids like it.

    • Every child that has eaten this has loved it. If they like cinnamon I guarantee they will like it. I love that you use chocolate etc. with yours! What a great idea. My family and friends would kill me if I changed my recipe..lol I will just have to make them and not share…lol

      • I used to make loaves at the end of the summer and my husband took them everyday for lunch. I had to mix it up so he wouldn’t get tired of it.

      • Lucky man! My husband likes almost everything I make, but not this. I think it’s more psychological though because he’s not crazy about zucchini…lol I really don’t remember him even trying this…hahahaha

  5. Hi, Looks delicious.. Nicely done pureeing the zucchini for added moisture. I make several different zucchini breads but this one looks good too. I will have to try it and add to my repertoire if the kids like it.Thanks for the sharing this.

  6. Excited to try this! I haven’t had zucchini bread in forever and this post reminds me of how yummy it is! I need to stock up on freezer foods too, so I’m definitely making this!

    • It is an amazing recipe! I just took out a loaf from the freezer because the grandkids are here. Then my daughter had a piece before she left for work. It’s a staple in our house..lol

    • Awesome Cheryl thanks for telling me.
      When I made this bread for the grandkids this weekend they ran to the oven and wanted it before I could even get it out of the pan! Then I took a loaf to my son’s Saturday and all but two pieces were gone before we even had dinner. I can’t make enough of this bread.

    • Patty this is the best zucchini bread ever!!!! It was like a swarm of bees when I was taking it out of the oven with the grandkids….lol I took a loaf to my son’s and it was almost completely gone before we even ate dinner.

      What I figured out is the new version of the classic block. It’s not perfect but I’m learning. It is close to the classic version I was using but still a bit challenging for me but I can post so that’s all that matters. I need to learn how to fine tune it.

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