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zucchini bread

Zucchini Bread

This recipe will make 2 standard loaf pans, or several smaller loaves or muffins. What is *not* recommended is to put the entire recipe in ONE loaf pan (#twohourslater)
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Snack
Cuisine American


  • 3 eggs beaten
  • 1 cup oil
  • 1 1/2 cups sugar
  • 2 cups zucchini and/or carrot peeled and shredded
  • 2 tsp vanilla
  • 3 cups flour sifted
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 orange zested
  • 1 cup raisins and/or nuts, or blueberries (fresh or frozen) optional


  • Combine eggs, oil, and sugar with mixer. 
  • Stir in zucchini (and carrot if desired), and vanilla. 
  • Sift together dry ingredients and add to batter. 
  • Lastly stir in zest, and raisins and/or nuts or blueberries if desired. 
  • Bake at 325 for 50-60 minutes in 2 greased loaf pans.  


Keeps well at room temperature in moderate climates for a few days.  Freezes beautifully.  Gifts effortlessly - particularly compared to the zucchinis themselves!
Keyword brunch, quick and easy, snack