Zucchini Bread Recipe

Sharing is caring!

Wondering what to do with all of that fresh zucchini? Learn to make a simply delicious zucchini bread with this farm to table recipe!

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

Why we love this recipe

Zucchini bread is surprisingly easy to make, and is a great way to use up a significant amount of garden fresh zucchini. Loaves of fresh bread can be frozen for later use, and thaw out beautifully on the counter!

Our boys have recently been loving zucchini bread, and having it for breakfast on busy mornings. Our youngest son calls this “Kini Bread” and does a very excited little dance when it is served.

Zucchini bread makes a great recipe for veggies that got too large on the plant, and excess shredded zucchini can be frozen for later use. This is especially great if you don’t have the time to cook several loaves at once. I discuss this more later in this post.

Growing Zucchini

Year after year, we always make room in our garden for several zucchini plants. On average we typically plant about 4-6 plants, which may not sound like a lot, but each plant delivers a serious amount of squash.

These versatile veggies are extremely easy to grow by seed, or by planting starts. Over the past couple of years, we have planted zucchini from starts as opposed to seedlings and had better results. Check out our garden tour to see how our zucchini and other veggies grew this year!

Zucchini typically doesn’t give us much trouble to grow, although by late summer when the plants are nearly spent we often have an influx of bugs trying to eat our plants. Here at Simply Rooted Farmhouse, we are all about chemical-free gardening so we have two methods of bug control.

1. Remove pests by hand: This may sound totally crazy, but it absolutely does work in slowing down the spread of pests and damage caused by them.
2. Peppermint: Bugs don’t like peppermint a bit! We use a diluted solution of Peppermint Castile Soap and water as a bug spray for our plants. Castile Soap is one of many all-natural items that has many uses around the home and garden. I discuss more of this in my free ebook, “Cleaning Naturally“. Snag your free copy of the book here!

Tools and Ingredients to make Zucchini Bread

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

• Cheese grater
• Mixing bowl
• 2 loaf pans
• 3 eggs
• 1 C vegetable oil
• 2 C shredded zucchini (unpeeled)
• 2 C sugar
• 3 1/4 C flour
• 2 tsp baking soda
• 2 C raisins
• 1/2 tsp nutmeg
• 1 C chopped walnuts
• 1/2 tsp salt
• 1 C chocolate chips
• 1/2 tsp vanilla extract
• 1/2 tsp cinnamon

How to shred zucchini

Confession time, the first time I made zucchini bread I stood in my kitchen staring at the zucchini wondering how to shred it. After watching a few YouTube videos, I was a bit embarrassed about how simple this is to do!

1. Cut both ends off of your zucchini and leave the skin intact.
2. Start grating the zucchini with your cheese grater. If you are using a large zucchini with a lot of seeds, you may consider cutting the veggie in half and removing the seeds. If you have chickens, they would love to eat the insides of your zucchini as a treat!

It’s that simple!

For the recipe pictured in this post, I used 1/3 of a massive zucchini. The remaining zucchini was shredded and frozen for later use. A fellow Blogger friend (Nikki from The Faithful Farmer Momma) recommended freezing the shredded zucchini in 2 C increments for later use. This is a phenomenal idea, and so I went ahead and shredded nearly an entire bucket of zucchini to use later!

Another great way to use zucchini, is to slice it thin and make “zoodles”! My husband made zoodles several times this season, we cook it lightly so that the zucchini is still somewhat firm. Mix in some oil, fresh tomatoes and seasoning for a quick and delicious meal or side dish.

How to make zucchini bread

Now that you know how to shred fresh zucchini, let’s discuss the remaining ingredients to make this delicious recipe.

• Preheat the oven to 350 degrees F
• Mix together sugar and oil
• Once well incorporated, add eggs and zucchini
• Mix the remaining ingredients into batter
• Grease the loaf pans, then coat with flour immediately prior to pouring batter in
• Bake for 75-85 minutes until cake tester comes out clean

In the photos featured in this post, I did not add raisins or nuts to my zucchini bread. Also a side note, the boys are always in charge of adding chocolate chips to a recipe so I think we added more like two cups rather than one.

Once the bread has cooled, it can be wrapped tightly and frozen for later use. To thaw, set your zucchini bread out on the countertop overnight wrapped in a tea towel.

Printable Zucchini Bread Recipe Card

Pin this for later

I hope you will all find this recipe and zucchini tips useful in your kitchen. Leave a comment below and let me know what your favorite zucchini hacks are. Thank you for visiting, and we’ll see you again soon!

You may also like …

2020 Summer Garden Tour

Simple Red Potato Salad (another farm-to-table favorite)

Linked to: The Farm Wife, Modern on Monticello, Tuesday Turn about #62, Creative Crafts Linky Party #3