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Sliced Zucchini Bread and sliced fresh Zucchini

The Best Ever Zucchini Bread

  • Author: The Irish Twin’s Momma
  • Prep Time: 20 minutes
  • Cook Time: 1 hours
  • Total Time: 1 hour 20 minutes
  • Yield: 1 1x
  • Category: Bread Recipes
  • Cuisine: Breakfast, Beunch


Units Scale
  • 1 cup white sugar
  • 1 cup brown sugar
  • 3 eggs
  • 1/2 cup of vegetable oil
  • 3 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp nutmeg
  • 1 teaspoon baking soda
  • 3 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups grated zucchini you can add a little more, I always do!
  • 1 cup chopped walnuts


Grease two 8 x 4-inch pans or 6 mini loaf pans.

Preheat oven to 325 degrees F.

Assemble your ingredients. Mix flour, salt, baking powder, soda,
nutmeg, and cinnamon together in a bowl.

Beat eggs, oil, vanilla, and sugar together in a large

Add dry ingredients to the creamed mixture and beat well.

Grate the zucchini into small slivers. Stir into the mixture
along with the walnuts until well combined.

Pour batter into prepared pans.

Bake for 45 to 60 minutes, or until tester inserted in the
center comes out clean. My mini-loaf pans take about 40-50 minutes. Large-sized loaves take about 55-60 minutes.

Cool in pan on a rack for 20 minutes.

Remove bread from pan, and completely cool.


Do you have to peel the zucchini first?

No, you do not have to peel zucchini before making zucchini bread. The peel on the outside of zucchini is a lovely dark green and very tender. I just wash the zucchini, cut off the ends, and then grate or zest the entire vegetable. It’s very simple to do and I love seeing the tiny flecks of green in the bread after it’s baked.

Should I squeeze the excess water out of the Zucchini before including it in the bread?

Yes, you should squeeze out excess water from grated zucchini before adding it to your batter. Zucchini naturally has a lot of water in it that becomes quite clear after grating it, if you simply leave it to rest for 5-10 minutes, the water will begin accumulating in the bowl! I like to squeeze as much out as possible before making it into zucchini bread. Interestingly enough, each zucchini is a bit different when it comes to water content.

I would like to thank Ashley over at the Irish twin’s momma for sharing this recipe with us.


  • Serving Size: 1
  • Calories: 1232
  • Sugar: 98
  • Sodium: 1038
  • Fat: 52
  • Saturated Fat: 5
  • Unsaturated Fat: 44
  • Trans Fat: 1
  • Carbohydrates: 176
  • Fiber: 7
  • Protein: 20
  • Cholesterol: 140
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