Total Time
Prep 0 mins
Cook 45 mins

It is a very moist bread and even tastes better after sitting for several days. Note: This is one of my adopted recipes

Ingredients Nutrition


  1. Put zucchini in strainer and press or squeeze with hands to get excess liquid out.
  2. Beat eggs, sugar, and oil together.
  3. Add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts.
  4. Mix together by hand.
  5. Add zucchini (minus liquid).
  6. Beat mixture.
  7. Pour into 2 greased and floured loaf pans.
  8. Bake 45 minutes at 350°F.
  9. Recipe may be doubled.


Most Helpful

An easy recipe to make that yields a great moist bread. The ultimate in comfort food. Yum!

Elena Bedner January 02, 2002

This beautiful recipe yields a beautiful bounty of bread! I used jumbo muffin containers and, like most reviewers here, subbed half the oil with applesauce, used pumpkin pie spice, and cut the sugar a bit. They rose up nicely and smelled wonderful while baking. My youngest son refuses virtually all veggies, but he was hanging around the kitchen the whole time I made these--he couldn't wait to taste them. Thanks for a great post; I'll use it all summer until all the zucchini in my garden is gone! :)

Kamiller July 13, 2011

Well this was my first time ever making zucchini bread, and I made it with my first home grown zucchini, so I was really wanting it to turn out good. Your recipe did not disappoint, I think the suggestion of squeezing out the liquid may have made the recipe as I was really surprised at how much liquid came out. I followed another reviewers suggestion and used 1/2 cup unsweetened applesauce and 1/2 cup oil and it worked - the bread was tender and moist. I also reduced the sugar to one cup as I do not like real sweet stuff, and I thought it came out perfect. Thank you HappyBunny, this will be my go to recipe and I am sure I will be using it many more times, as I have tons of zucchini already.

Sandy in Dayton August 08, 2010

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