Zucchini Bread

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One of my favorite uses for surplus zucchini is zucchini bread and it’s always a hit in the house.  This recipe is taken from the Better Homes and Gardens cookbook–my favorite!  This page is so gunky (that is a technical term) that you can hardly read the recipe anymore.  This recipe only calls for 1 cup of zucchini and even a fairly small zucchini yields more than that when shredded so I typically double the batch.  The zucchini can also be replaced by shredded apples–a great way to use up your extra apples from apple picking.  The bread can be baked in regular sized loaf pans or in minis.  Three mini loaves equal 1 regular sized loaf.  You can also make these as muffins.  So versatile.  I’ve also given my substitutions for making it gluten free–it is already dairy free.  Enjoy!

Zucchini Bread


  • 1 1/2 cup Flour of choice (to make this gluten free, I use Cup4Cup gluten free flour and add 1 extra heaping tablespoon)
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Nutmeg
  • 1 cup Sugar (I use a 50/50 blend of white sugar and coconut sugar)
  • 1 cup Shredded Zucchini
  • 1/4 cup Vegetable Oil
  • 1 Egg


Step 1
Preheat the oven to 350 degrees and grease or spray your loaf pans. One batch makes one regular sized loaf or 3 mini loaves.
Step 2
In a medium mixing bowl combine the dry ingredients.
Step 3
In another bowl combine the sugar, shredded zucchini, and oil. Add the dry ingredients to the zucchini mixture.
Step 4
Spoon the batter into the loaf pan(s). Bake at 350 degrees for 55-60 minutes for the full sized loaf, or 30-40 minutes for the mini loaves. If you insert a toothpick into the loaf and it comes out clean, you know they are done.
Step 5
Cool in their pans on a cooling rack for 10 minutes. Then turn them out onto the cooling rack until cool. These freeze great.

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