Zucchini Bread Recipe

It seems like pumpkin has become the flavor of choice for this time of year, doesn't it?  Pumpkin pie, pumpkin bread, pumpkin spice lattes...but what about those of us that aren't really big fans of pumpkin?  Well, we can branch out into the other squashes, which can be just as sweet!  My personal favorite is zucchini bread, which is super sweet, and a definite dessert bread that not only tastes amazing, but you can heat your house a little while you bake it - a plus in my neck of the woods!  I hope you love it as much as I do!


  • 2 cups sugar
  • 1 cups oil
  • 3 eggs
  • 2 tsp vanilla
  • 3 cups flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp grated lemon peel
  • 1 tsp ground cinnamon
  • 1/4 tsp baking powder
  • 2 cups shredded zucchini
  • 1/2 cups chopped nuts

Preheat your oven to 350°F, and grease 2 loaf pans.  In a large bowl, beat sugar, oil, eggs, and vanilla until well blended.

In another bowl, whisk flour, salt, baking soda, lemon peel, cinnamon, and baking powder.

Gradually beat into sugar mixture, mix just until moistened.  Stir in zucchini and nuts.

Transfer to pans.  Bake 55-65 minutes.  Cool 10 minutes.

So, for those of you wondering about that bit where I mentioned it heats your house a little while you bake...once the bread is out of the oven, and the oven has been turned off, we like to leave the door open a crack to allow any heat left over to escape into the rest of the house.  It's definitely not how you'll want to heat your house all winter, but it's a nice little addition, and doubles as an air freshner!