Name: ZUCCHINI BREAD
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Ingredients: 3 cups coarsely grated zucchini (about 3 medium zucchini); 2 cups granulated sugar; 1 1/2 cups salted butter, melted (12 oz/340g); 4 large eggs; 1 tablespoon vanilla extract; 3 cups all-purpose flour (plain); 2 teaspoons ground cinnamon; 2 teaspoon baking powder; 1 teaspoon baking soda; a good pinch of sea salt; 1 cup chopped walnuts; 1 cup powdered sugar; 2 tablespoons melted butter; 1 tablespoon vanilla extract; 1/2 to 1 tablespoon milk, approx

This Zucchini Bread is easy to make and a delicious way to use up a surplus of zucchini. If like me, you grow your own zucchini you’ll know how hardy they are, giving forth their fruit abundantly. I first saw this recipe in one of Joanna Gaines’ Magnolia Table cookbooks. I love the texture and flavor and have made it several times. This time I gave the zucchini bread an anointment of vanilla icing. This was really more for the picture than a necessity as it’s good with no icing – save on a few calories and less sugar. While it might not win a beauty pageant, it will be one of the best zucchini breads you’ve ever tried.

Jump to Recipe

Zucchini, as you know contains a lot of water so make sure to grate if coarsely and ring it out in a clean kitchen towel to get most of the water from it. This will ensure a lighter loaf that will rise evenly. As this freezes so well, consider making two to have on hand for when unexpected guests arrive or you need to take something to a casual soiree. L xo

Looking for more zucchini recipes? Check these out: One-Pan Lemon Shrimp Orzo; Zucchini Basil & Parmesan Frittata; Roasted Zucchini Lasagne.

Print Recipe Pin Recipe

No ratings yet

ZUCCHINI BREAD

This zucchini bread is easy to make & a great way to use a glut of zucchini. It also feeds a crowd & freezes perfectly. The icing is optional. It’s good with or without. I like to serve it with a pat of butter. You can swap the butter for vegetable or canola oil. The icing is optional. The zucchini bread really needs no adornment but looks much prettier in the photos with simple drizzle of icing.

Prep Time15 mins

Cook Time55 mins

Total Time1 hr 10 mins

Course: Baking

Cuisine: American

Servings:

Calories: 449kcal

Author: Lovoni

Equipment

9 x 13 inch baking pan

Ingredients

US Customary – Metric

3 cups coarsely grated zucchini about 3 medium zucchini
2 cups granulated sugar
1 1/2 cups salted butter, melted 12 oz/340g
4 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour plain
2 teaspoons ground cinnamon
2 teaspoon baking powder
1 teaspoon baking soda
a good pinch of sea salt
1 cup chopped walnuts

VANILLA ICING

1 cup powdered sugar
2 tablespoons melted butter
1 tablespoon vanilla extract
1/2 to 1 tablespoon milk, approx

Instructions

Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch (23 x 33cm) baking pan and line with parchment paper bring the paper up higher than the long sides (this makes it easy to remove).
Wrap the zucchini in a clean kitchen towel; squeeze out any excess liquid.
In a medium bowl, whisk together the sugar, melted butter, eggs and vanilla until smooth.
In a large bowl, using a clean whisk, whisk together flour, cinnamon, baking powder, baking soda & salt until well combined.
Add zucchini and sugar mixture to the flour mixture; mix until combined and you can’t see any more flour.
Scrape the batter into the prepared pan and spread evenly. Bake for 50 to 55 minutes or until a skewer inserted in the center comes out clean. Let stand in pan for 15 minutes before removing to a wire rack. Cool for about 30 minutes.

To make the icing:

Combine all ingredients in a small bowl, stir or whisk until smooth.
Drizzle with icing if using and let stand for 10 minutes until set. Cut into about 16 pieces.

Nutrition