This recipe is from my mother in law. It’s perfect in every way.Print
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Category: Bread
- Method: Bake
- Cuisine: American
- 2 cups sugar
- 1 cup oil
- 3 eggs
- 1 tsp. vanilla
- 2 cups grated zucchini
- 3 cups flour
- 1/2 tsp. baking powder
- 3/4 teaspoon cinnamon
- 1 tsp. allspice
- 1 tsp. baking soda
- 1 tsp. salt
- 3/4 cups nuts (optional)
- Cream together sugar and oil. Beat in the eggs one at a time. Add vanilla and zucchini.
- In a medium bowl, mix together flour, baking powder, cinnamon, allspice, baking soda, and salt.
- Add dry ingredients to wet ingredients, mixing on low speed until just combined.
- Pour into two large greased loaf pans.
- Bake at 350 degrees for one hour. Test for doneness by poking a toothpick into the center of loaf to see if it comes out clean.
Keywords: zucchini bread, zucchini
Cindy Mills says
I made your zucchini bread this afternoon to take to someone; it smells great! But I have a question: all my new loaf pans are a dark, non-stick finish. What kind of pans do you use? I read online (after I baked!) that I should reduce the oven temp by 25 degrees if I use a dark pan.
Cindy, that is a good question. When I make large loaves, I use glass baking pans. But I have also made five mini loaves in both dark baking pans and disposable foil pans. I always bake them at 350 degrees. For the baking time, I bake the mini loaves for only 45 minutes, while I do the two large loaves for an hour. I would check on the bread at 50 minutes into the baking time. When it is done, it will have a large crack on the top, and a toothpick poked into the center will come out very clean. Hope this is helpful!
Jennifer Bryan says
What kind of oil did you use? Do you think coconut oil might work?
I usually use vegetable oil but I think you coconut oil would be just fine. Make sure measure it in liquid form (warm up if needed).
We love this recipe. What changes should I make to use this as a muffin rather than bread? Thanks!
I haven’t made them into muffins (at least that I can remember), but the recipe should work out just fine as it is. You may just have to watch the baking time closely. When a toothpick is inserted into the center comes out clean, you are good!
Do I leave the peeling on the Zucchini?
Yes, just leave it on. Enjoy!