Zucchini bread

One of the most classic fall desserts (or breakfasts) that isn’t pumpkin-flavored.

Let’s get into it:


  • 3 cups all purpose flour (360 grams)
  • 1t salt
  • 1t baking soda
  • 1t baking powder
  • 1T cinnamon*
  • 1t powdered ginger*
  • 1t fresh nutmeg*
  • 3 eggs
  • 1 cup vegetable oil
  • 1 cup sugar (200 grams)
  • 1T vanilla
  • 2 cups grated zucchini (no need to peel beforehand)
  • 1 cup nuts/seeds (I use walnuts, sunflower seeds, and pepitas)
  • *instead of the cinnamon, ginger, and nutmeg–you can use 2T Chinese five spice
  • A greased and floured loaf pan
  • A 350o F oven


Grease and flour your loaf pan or baking tin. Recipe makes one tall loaf OR ~12 cupcakes/muffins.

Mix together the dry ingredients (flour-nutmeg) and set aside.

Beat the eggs, oil, sugar, and vanilla until well-incorporated and pale yellow in color. Add the grated zucchini and stir.

Gently stir the wet ingredients into the dry ingredients until almost fully incorporated, then add your nuts & seeds (if using). Don’t overmix.

Bake at 350o F for 45-60 minutes, checking for doneness with a toothpick (should come out clean or with just a few crumbs).

Let cool in the pan about 10 minutes, then let finish cooling on a wire rack to prevent a dry loaf of zucchini bread.

Serve warm with honey butter.


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