Too Much Zucchini? Try Our Fool-Proof Zucchini Bread Recipe


Zucchini and yellow summer squash harvests can be a little overwhelming. Once they begin ripening, you probably will have more bounty than you know what to do with.

Fresh zucchini bread

There are so many savory zucchini recipes. There are so many ways to add these tender, delicious vegetables to your dinner plate: grilled zucchini, baked zucchini, fried zucchini, stuffed zucchini, zucchini stir fry, zucchini in your salad, grated zucchini.

But one area where zucchini really shines is as a base for baked goods, particularly zucchini bread. If you’ve never had it, you’re in for a treat! You can’t taste the zucchini at all, and it’s a wonderful way to get the whole family to eat more vegetables. You’ll also use up a little more of that excess harvest.

To take it to the next level, we’ve included a few delicious options, including an optional streusel topping and add-ins you can play around with. We’ve also included directions to make it oil-free or egg-free for those with special dietary restrictions.

Kids love to help with this one. You don’t even need a mixer.

Quick & Easy Zucchini Bread:


  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups zucchini (or yellow summer squash), shredded or grated and drained
  • 1/2 cup sugar
  • 1/4 cup canola or other neutral vegetable oil*
  • 2 eggs**
  • 2 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
sliced zucchini bread

Add-ins (optional):

  • 1/2 cup chopped nuts (walnuts, pecans, or pumpkin seeds)
  • 1/2 cup dried fruit (cranberries, golden or black raisins, cherries)
  • 1/2 cup chocolate chips

Streusel Topping (optional)

  • 1/4 cup all-purpose flour
  • 4 Tbsp brown sugar (dark or light - your choice!)
  • 2 Tbsp oats or nuts (optional)
  • 2 Tbsp unsalted butter, softened

*Oil-free: replace the vegetable oil with ¼ cup applesauce or yogurt
**Egg-free option: use egg replacer or combine 2 Tbsp ground flax with 6 Tbsp water


  1. Preheat the oven to 350°F (175°C). Grease and flour one 9x5 inch loaf pan.
  2. Sift together the flour, baking powder, baking soda, salt, and cinnamon.
  3. In a large bowl, combine the sugar, oil, and eggs. Stir in the zucchini and vanilla. Add the flour mixture and stir just until moistened. Fold in nuts, fruit, or chocolate chips if desired. Pour batter into the prepared pan.
  4. Bake for 60 minutes, or until a toothpick or fork inserted into the center of the loaf comes out clean. Cool in pan on a wire rack for 10 minutes before removing from pan. Serve when completely cool.
  5. To make the streusel, combine ingredients in a bowl with a fork or fingers until the mixture resembles coarse bread crumbs. Sprinkle over batter and cook as instructed.


Feel free to double or triple this recipe as needed. Zucchini bread will store for up to 3 months in the freezer, so you can enjoy this bread well into fall, long past harvest time.

If you still need to use up more zucchini and summer squash, make sure to spread the love around. Share your summer harvest with family, friends, and coworkers. Anyone who loves yummy baked goods will appreciate a loaf of this yummy bread.

Written by Teresa Chandler

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