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Zucchini Bread

Zucchinis is one of the easiest things to freeze and use later. If you have zucchini coming out of your ears in the summer, grate them and freeze (no need to blanch). Then you will have zucchini prepared to make this delicious zucchini bread!

Prep Time: 10 Minutes | Cook Time: 1 Hour and 30 Minutes


  • Cooking spray

  • 1 1/4 cups vegetable oil

  • 2 Cups sugar

  • 4 large eggs

  • 1 tablespoon vanilla extract

  • 3 cups all-purpose flour

  • 2 teaspoons ground cinnamon

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon kosher salt

  • 3 cups thickly shredded zucchini (about 2 medium zucchini, I use a cheese grater for this)

  • 1 cup crushed walnuts (optional)


  1. Preheat oven to 350.  Spray a 9x9 inch baking pan with cooking spray

  2. In a large bowl, whisk together the vegetable oil, sugar, eggs and vanilla until smooth.

  3. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt.  Add the flour mixture to your egg/sugar mixture and mix until just combined.

  4. Wrap the zucchini in a clean kitchen towel and squeeze out any excess liquid.  Fold the zucchini and walnuts into the batter (I use a wooden spoon for this).

  5. Pour the batter into the pan and spread it evenly.  Bake until a tester inserted comes out clean, about 50 minutes.  Cool on a wire rack until completely cool, about 30 minutes.  


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