This recipe originally came from a friend and it’s been in our family for many years. The zucchini bread is moist and packed with flavor. Make it gluten-free by substituting Bob’s Red Mill 1-to-1 Gluten Free flour for the flour in the recipe. On a rainy day, this is perfect with a cup of hot tea! You can also jazz it up with some chocolate chips, walnuts, or other additions. Be creative and enjoy!

Prep Time | 20 minutes |
Cook Time | 1 hours |
Passive Time | 10 minutes |
Servings | loaves |
- 3 eggs
- 1 cup canola oil
- 2 cups sugar
- 3 tsp vanilla extract
- 1/2 cup chopped nuts
- 2 cups grated zucchini
- 3 cups all-purpose flour
- 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt optional
- 2 1/2 tsp. ground cinnamon
- 1/2 tsp. nutmeg
Ingredients
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- In a large bowl, beat together the first six ingredients
- In another large bowl, sift together remaining ingredients
- Gradually mix dry ingredients into egg and zucchini mixture. Stir only until moistened.
- Turn into two buttered loaf pans (we use four smaller pans) and bake at 350 degrees for one hour.