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The best zucchini bread recipe

best zucchini bread

[Imagine here a photo of giant zukes in a laundry basket — the photo simply will not load for me, waah]

Zucchini overload, take it as read! But seriously, this is the recipe I go to for zucchini “bread” (cake really, but no one is complaining) — I don’t use any other. It’s from Auntie Sue.

The big zukes I slice and grill — I probably will post/already have posted on Instagram about that. It’s simple — even the biggest ones that you forgot about under those giant leaves can be sliced, tossed with a little oil, and grilled. There is some in the freezer as we speak for delectable roasted vegetable lasagna in the winter.

And of course save your harvest by grating extra when you make this recipe for bread and putting it in the freezer in 2-cup quantities (I use quart-sized freezer ziplocs), ready to be pulled out for new batches later. No draining, just chucking into this easy recipe that is a one-bowl, no fuss wonder.

best zucchini bread

I confess, as I see now that I am transcribing rather than glancing at the recipe, that I mindlessly put a bit more than four cups of grated zucchini in this batch without doubling the rest of the ingredients, and used my truly extreme chickens’ eggs, each of which is worth two of the normal large ones you buy, and ended up adding more flour because yes, it all seemed a bit drippy, but it was fine. I suppose these errors are what account for the slightly more open crumb at the top of those slices, but in the end it’s only more tender and moist than in its normal perfection.

best zucchini bread

No matter what, this recipe is going to yield a universally beloved snacking cake and amply justify having planted all that squash.**

NB: The vanilla and cinnamon are non-negotiable in my opinion – -they are the flavorings that give the bread its irresistible flavor; but the nuts can be omitted.

Auntie Sue’s Zucchini Bread

Makes two loaves (you can also make zucchini muffins of course — just bake for 18 minutes, depending on the muffin cup size, until springy and puffed)

Preheat oven to 350℉.

Spray or grease well two loaf pans of a normal size†

Mix all together in a bowl, giving the first 3 ingredients a stir to blend before adding the oil:

3 large eggs
2 cups sugar
2 tsp. vanilla
1 cup oil (I use peanut oil*)
2 cups grated zucchini
3 tsp. cinnamon
3 cups flour (I used my freshly milled winter white wheat flour and it’s perfect)
1 tsp. baking soda
1/4 tsp. baking powder
1 tsp. salt
1/2 cup nuts (pecans would be good)
coarse sugar for sprinkling on the batter before baking for that appealing crusty-glazed top

Divide between your two prepared loaf pans.

† I have also made this in two 9″ cake pans, lined with waxed paper, and when cooled, frosted with a rich cream cheese frosting such as you would use for carrot cake. And that is a heavenly way to gussy it up!

Bake for 45 minutes or until a tester comes out clean and the top has puffed up and even cracked a bit.

Turn out onto a cooling rack. Enjoy!

*My plan is to feed the excess produce, even after all the projected storage, to the chickens. With feed at the prices it is now, and rising, I think doing this will also justify having over-planted!

**I really only use animal fats, olive oil, coconut oil, and peanut oil (that I buy in small quantities to avoid having it go rancid) in my cooking. You can read about how bad seed oils are for you. What are your thoughts about this? Something is up with how unhealthy we Americans are in general…


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  • There should be zero controversy about being informed on a medical decision. No labels should ever be slapped on someone seeking to know more about a treatment, especially an invasive one (for instance, a shot).  In fact, it ought to shock and warn us if we are told we should not question such things. This website has a lot of information on vaccines, much of which is taken from the material supplied by the manufacturer. Poke around and see what you think.


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