Zucchini Bread

Zucchini Bread

Makes 2 loaves


2 cups zucchini, finely chopped or grated (not peeled)

3 large eggs, slightly beaten

1 cup vegetable oil

2 teaspoons vanilla extract

3 cups flour (2 cups white, 1 cup whole wheat)

2 cups white sugar

3 teaspoons cinnamon, ground

¼ teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

Vegetable cooking spray


  • Preheat oven to 325º F.
  • In a small bowl combine eggs, oil and vanilla. Mix well and stir in zucchini. 
  • In a separate large bowl, combine the dry ingredients and mix well using a fork. Gradually pour in the zucchini mixture and gently stir with a spatula into a thick batter.
  • Lightly spray two loaf pans with cooking spray and divide batter between them.
  • Bake for 1 hour. Bread will be done when a fork can be inserted and comes out clean. 

Nutrition Facts 

Serving size: 1 inch slice; Calories: 210; Carbohydrates: 29 g; Fiber: 1 g; Fat: 10 g; Saturated fat: 1.5 g; Sodium: 160 mg

This material is provided with funding from USDA’s SNAP and/or EFNEP programs. For more information about SNAP-Ed and EFNEP programs, visit ag.umass.edu/nutritionThe Center for Agriculture, Food and the Environment and UMass Extension are equal opportunity providers and employers, United States Department of Agriculture cooperating. Contact your local Extension office for information on disability accommodations. Contact the State Center Director’s Office if you have concerns related to discrimination at 413-545-4800, or see ag.umass.edu/civil-rights-information/civil-rights-information-resources