I just love zucchini. They are so versatile easy to incorporate into many dishes. A few times a week, I will slice one really thin and bake up some zucchini chips. They are super yummy and a healthy alternative to potato chips. I have also made zucchini tots by mixing shredded zucchini with egg, cheese and breadcrumbs. My kids however, are not lovers of zucchini or any vegetable for that matter. If I want them to eat vegetables I have to make sure they are presented in creative ways. This Zucchini Bread Recipe uses 2 1/2 cups of shredded zucchini but my kids don’t notice it because it works so well with this bread recipe. So whether you love veggies or avoid them, give this moist and delicious zucchini bread a try and then check out our other family friendly recipes.
Zucchini Bread Recipe
Ingredients to make 2 loaves of zucchini bread:
- 3 cups of flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 3 eggs
- 1/2 cup vegetable oil
- 1/2 cup applesauce
- 1 cup white sugar
- 1 cup brown sugar
- 3 teaspoons vanilla
- 2 1/2 cups of shredded zucchini
Preheat oven to 325 degrees and spray two loaf pans.
Combine flour, baking soda, salt, baking powder and cinnamon in a large bowl.
In another large bowl, beat together eggs, oil, applesauce, vanilla and white and brown sugars.
Pour the dry ingredients into the bowl with the wet ingredients and mix thoroughly until a batter forms.
Add the shredded zucchini to the batter. Shredding zucchini is not a kid job so be sure to handle it yourself. I use this grater to make shredding the zucchini easy.
Mix the zucchini into the batter until it is evenly distributed.
Divide batter among 2 loaf pans and bake at 325 degrees for 55 minutes.
After the zucchini bread comes out of the oven, remove from pans and place on cooling racks to cool.
Even my veggie avoiding kids gobbled up this zucchini bread! You don’t taste the zucchini at all. My kids knew it was in there because they helped to make it, but if you wanted to make this zucchini bread recipe yourself and not tell them, I will keep it a secret.
I love this bread fresh out of the oven with some butter slatthered on it, but it keeps well for 3-4 days wrapped in foil and left on the counter. You can also freeze the extra to enjoy on those busy mornings. This batter works well for muffins too though you would need to adjust the cooking time. I would keep an eye on them and remove from the oven when a toothpick inserted in a muffin comes out clean.
Zucchini Bread Recipe
Zucchini Bread Recipe - I made this recipe with my veggie avoiding kids who then proceeded to gobble it up. So good warm and slathered with butter!
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 16
Calories 265 kcal
Ingredients
- Ingredients to make 2 loaves of zucchini bread:
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 3 eggs
- 1/2 cup vegetable oil
- 1/2 cup applesauce
- 1 cup white sugar
- 1 cup brown sugar
- 3 teaspoons vanilla
- 2 1/2 cups shredded zucchini
Instructions
- Preheat oven to 325 degrees and spray two loaf pans.
- Combine flour, baking soda, salt, baking powder and cinnamon in a large bowl.
- In another large bowl, beat together eggs, oil, applesauce, vanilla and white and brown sugars.
- Pour the dry ingredients into the bowl with the wet ingredients and mix thoroughly until the batter forms.
- Add the shredded zucchini to the batter.
- Mix the zucchini into the batter until it is evenly distributed.
- Divide batter among 2 loaf pans and bake at 325 degrees for 55 minutes.
- After the zucchini bread comes out of the oven, remove from pans and place on cooling racks to cool.
Nutrition Facts
Zucchini Bread Recipe
Amount Per Serving
Calories 265 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 5g31%
Cholesterol 30mg10%
Sodium 231mg10%
Potassium 136mg4%
Carbohydrates 45g15%
Fiber 1g4%
Sugar 27g30%
Protein 3g6%
Vitamin A 85IU2%
Vitamin C 3.5mg4%
Calcium 36mg4%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.
For more bread recipes check out:
Patti says
How do I “print” this recipe????
Vicky says
Hi Pattie,
There is an icon to the right of the recipe that says print. This will open up a new window with just the recipe card and no photos. Hope that helps.
sheila says
The print icon prints 27 pages, not just the recipe!
Vicky says
Hi Shiela, Near the bottom of the post there is a list of just the ingredients and just the directions. There is a print icon there which will open up one page with just the ingredients and recipe to print out. Hope this helps. Have a great day.
Gloria says
Seeing kids cook always makes me so happy! =D
Jessica Formicola says
I love zucchini bread! The perfect way to use up extra garden zucchini!
Veena Azmanov says
Wow, this recipe looks great. Very interesting combination of ingredients.This sounds fantastic! This Zucchini Bread is perfect for me and my family. I really like. THANK YOU!
Alina | Cooking Journey Blog says
Great to have little helpers in your kitchen! 🙂 It looks like a perfect breakfast bread loaf, and so easy to make!
Jacque Hastert says
I am in love with this zucchini bread recipe. My kiddos would love this as well.
Leslie says
I love that the kids get in on the baking! With zucchini season starting, I am expecting to be making a lot of zucchini bread!