Zucchini Bread Recipe

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  • 1 1/2 cups grated zucchini (about 1 medium-large zucchini)
  • 2 cups whole wheat pastry flour (or all-purpose flour)
  • 1/4 cup sugar
  • 2 tablespoons brown sugar
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon lemon zest
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 3/4 cups milk
  • 3 tablespoons oil (canola, safflower, light olive, sunflower, etc)
  • 1 teaspoon vanilla extra
  • 1 egg
  • 1 tablespoon raw sugar (or an additional tablespoon white sugar)


  1. Set oven to 350ºF and grease an 8x4x2″ loaf pan.
  2. Whisk together in a large bowl: flour, sugars, baking powder, lemon zest, cinnamon, salt (add nuts now, too, if you like).
  3. Toss zucchini shreds with dry ingredients to coat.
  4. Whisk milk, oil, egg, vanilla together in a bowl or measuring cup. Add wet ingredients to dry and combine quickly and thoroughly.
  5. Spread batter into loaf pan and sprinkle with 1 tablespoon additional sugar. This is optional, but gives the bread a nice, sweet crust.
  6. Bake 1 hour or until a skewer inserted into the center comes out clean.
  7. Cool 5 minutes, then remove from pan and cool completely on a rack.
  8. Store leftover bread tightly wrapped in plastic or foil in the refrigerator for at least a week.

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