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+ servings

Zucchini Bread

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 1 large or 2 small loaves


  • 2 cups (280 g) all-purpose flour
  • 1 cup (140 g) whole spelt or whole wheat flour
  • 2 teaspoons baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground cloves
  • 4 eggs lightly beaten
  • 1 ½ cups (300 g) brown sugar
  • 2/3 cup (160 ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 3 cups (about 400 g) shredded zucchini 2 medium zucchinis*
  • 1-1 ½ cups optional add-ins such as chopped walnuts or pecans, or raisins (yum!) or chocolate chips


  1. Preheat oven to 350°F (170°C). Generously grease a large loaf pan 12x5x3 ½ inches (30x13x9 cm) or two small loaf pans.
  2. In a large bowl, sift together flours, baking soda, baking powder, salt and spices. In another bowl, whisk together eggs, brown sugar, oil, vanilla and zucchini. Pour zucchini mixture into the flour mixture and stir everything together. Don’t beat or over-stir. Stir in any add-ins you’re using.
  3. Pour batter into pan and bake for about 50-60 minutes. For small pans, bake for about 40-45 minutes. Check for doneness with a toothpick.
  4. Cool in pan on a wire rack for 10 minutes then turn Zucchini Bread out of the pan and cool completely on a wire rack. Wrap tightly and store at room temperature for up to 4 days. Zucchini Bread also freezes well.

Recipe Notes

Recipe adapted from Betty Crocker's Cookbook.