Good Ol’ Zucchini Bread

Sometimes, there is nothing better than a slice of warm zucchini, with a bit of butter spread on it, to start your day! Paired with a cup of coffee, you have a great morning treat! It also is a great snack, after dinner treat, or something that freezes easily to pull out at a later date!

Surprisingly, my kids LOVE zucchini bread! They don’t ask why there are little bits of “green” in the bread, but they plow right through a slice or two happily!!

A few weeks ago, the zucchinis were on sale at my grocery store, so I stocked up and came home with several to make this bread! After freezing a few loaves, I kept one out for the kids after school snack and my three kiddos ate through about half the loaf in one sitting. I would call that a hit, right?!?!

Whether you save this recipe for zucchini season when you have several to use up, or you run to your store and grab a few to make this bread; I highly recommend it! Its slightly sweet, with a hint of cinnamon/nutmeg!!



Zucchini Bread


  • 3 cups grated zucchini (use a paper towel to absorb the liquid)
  • 2/3 cup melted butter
  • 1 cup sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 tsp baking soda
  • Pinch of salt
  • 3 cups flour
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 cup walnuts, optional (I chose not to add these bc my kids aren’t fans, but its a really tasty addition)

Zucchini Bread


  1. In a medium bowl, combine the melted butter, sugar, eggs, and vanilla extract.
  2. Once combined, add in the zucchini.
  3. In a separate bowl, combine the baking soda, pinch of salt, flour, cinnamon, and nutmeg.
  4. Slowly add the dry mixture to the wet mixture and stir until just combined.
  5. Fold in the walnuts if using.
  6. Spray a loaf pan, or muffin tin if preferred, with cooking spray and fill about 2/3 full.
  7. Place pan (or tray) in preheated oven, 350, and bake for 20-25 minutes if making muffins, and about 45 minutes if making a large loaf (could take longer depending on oven).
  8. Remove from oven and allow to cool for about 2-3 minutes before removing from tray/pan.

Recipe adapted from: Simply Recipes

Zucchini Bread

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