Quick and easy zucchini bread.

A while back I blogged a recipe for “Z” bread.  It is a wonderful recipe.  But it is a big recipe.  Big loaf.  Big work.  This is an easy and quick recipe.  Two bowls, a spoon, and a loaf pan.  Easy.

The bread is delicious.  Bakes well.  Looks nice.  Tastes great.  And uses up a couple of zucchini.  I choose to use small to medium specimens for this recipe.  The GIANT zucchini that hide in your garden until you trip over them or the ones that get left on your front porch in the middle of the night are not really good for this recipe.



3 eggs
1 cup vegetable oil
1 cup sugar
2 cups grated, unpeeled zucchini (about two medium…I use the small grater holes)
2 cups flour
1 teaspoon baking soda
1 Tablespoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg


1.  Heat the oven to 350 degrees Fahrenheit.  Grease a 9 by 5 inch loaf pan.

2.  Combine the eggs, oil, and sugar in a large bowl and mix until well combined.  Stir in the zucchini.  (You could add walnuts, raisins, and/or chocolate chips at this point).IMG_0196

3.  In a separate bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg and stir well.

4.  Pour the dry ingredients over the zucchini mixture and stir until well combined.



5.  Pour the mixture into the loaf pan and bake until a toothpick inserted in the middle comes out clean, about 65 to 70 minutes.  Makes one loaf.

The longest part is the bake.  The hardest part is waiting for the bread to cool.  Delicious by itself, or spread with butter or cream cheese….while sipping a large glass of iced tea!


Zucchini from A. T. Buzby Farm

Eggs from Hillacres Pride

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