Zucchini Bread Recipe

A moist and easy to make zucchini bread recipe, loaded with fresh zucchini. Zucchini Bread is a perfect way to use up garden zucchini.

My mom’s yard is still mass producing zucchini and thanks to your input on facebook, we made zucchini bread. My husband is the banana bread making expert in our house. If you were keen on his banana bread recipe, this one is strikingly similar. It’s soft and moist.

I’m feeling peppy tonight and using super cool words like keen. I’m keen, you’re keen, we’re all keen around here. Maybe I’ve just eaten too much watermelon?… and it’s nearly midnight… and I work nights. Tra la la…

Ingredients for Zucchini Bread:

2 cups grated zucchini (1 large zucchini)
½ cup butter (1 stick) at room temperature
1 cup white sugar
2 large eggs, lightly beaten
1 ½ cups “better for bread” flour
1 ½ tsp baking powder
1 tsp baking soda
½ tsp salt
1 tsp vanilla
½ cup cranberries

How to Make Zucchini Bread:

Preheat the oven to 350˚ F.

1. Grate 2 cups of zucchini and use your hands to squeeze out extra juice over the sink. We measured 2 cups before it was squeezed.

2. In a mixing bowl of electric mixer, cream together butter and sugar.

3. Add 2 lightly beaten eggs and 2 cups of drained zucchini; combine well.

4. In a separate bowl, combine 1 ½ cups of flour,  1 ½ tsp of baking powder, 1 tsp of baking soda  ½ teaspoon salt and add to creamed mixture.

5. Next, add 1/2 cup dry cranberries (craisins) and 1 tsp of vanilla extract. Mix to combine.

6. Use oil to grease and flour a loaf pan, then pour in the zucchini mixture.

7. Bake for 65 minutes (test with a toothpick at 60 minutes. If it comes out clean, it’s done).

A moist and easy to make zucchini bread recipe, loaded with fresh zucchini. Zucchini Bread is a perfect way to use up garden zucchini.

A moist and easy to make zucchini bread recipe, loaded with fresh zucchini. Zucchini Bread is a perfect way to use up garden zucchini.

Zucchini Bread Recipe

5.0 from 2 reviews
Prep time:
Cook time:
Total time:
Author:
Skill Level: Easy
Cost To Make: $4 - $5
Serving: 10

Ingredients

  • 2 cups grated zucchini (1 large zucchini)
  • ½ cup butter (1 stick) at room temperature
  • 1 cup white sugar
  • 2 large eggs, lightly beaten
  • 1 ½ cups “better for bread” flour
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp vanilla
  • ½ cup cranberries

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Grate 2 cups of zucchini and squeeze out extra juice.
  3. In a mixing bowl, cream together stick of butter and 1 cup of sugar, than add 2 lightly beaten eggs and 2 cups of zucchini; combine well.
  4. In a separate bowl, combine 1 ½ cups of flour, 1 ½ tsp of baking powder, 1 tsp of baking soda ½ teaspoon salt and add to creamed mixture.
  5. Next, add ½ cup dry cranberries (craisins) and 1 tsp of vanilla extract. Mix to combine.
  6. Pour zucchini mixture in the greased and floured loaf pan and bake for 65 minutes. Use a toothpick to check for doneness.
  7. Serve warm or cold, refrigerate leftovers.

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Read comments/reviewsAdd comment/review

  • Katerina
    June 29, 2017

    Oh my, this zucchini bread is one of a kind! I made a few substitutions, just because it was a last minute decision so I ended up using what I had on hand. I used avocado oil because I was out of butter, raisins instead of cranberries, and regular all purpose flour. I also only needed to bake it for 50 minutes, could be because I used a glass bread pan or maybe my oven is a little too warm. About 30 minutes into Baking time I had to shield the top with aluminum foil to prevent overbrowning. It really is th best zucchini bread I’ve ever had! Thanks for another wonderful recipe! Reply

    • Natasha's Kitchen
      June 30, 2017

      You’re welcome Karina! I’m happy to hear you love the recipe! Thanks for sharing your fantastic review! Reply

  • ZS
    July 18, 2016

    What can I say… it is more then just delicious… I will rate this recipe as 5+++.
    I made this loaf 30 min ago and really enjoyed with cup of good green tea. My husband liked as well. By the way one slice of this loaf wasn’t enough for me, had to grab one more slice to satisfy my taste… oh can’t wait for tomorrow morning to have it with cup of coffee…
    Definitely, I will make this loaf one more time…
    Thank you Reply

    • Natasha
      natashaskitchen
      July 18, 2016

      I’m so happy you enjoyed it!! 🙂 Reply

  • vera bentley
    September 3, 2015

    im waiting for the oven bell to go ‘ding’. i used zucchini & carrots coz i had no cranberries handy. some of the carrots were the ‘heritage’ variety they were very small but – get this – they are purple!

    il hashtag you when its finished natasha 🙂 Reply

    • Natasha
      natashaskitchen
      September 3, 2015

      How awesome!! I can’t wait to see it! Reply

  • Kristina
    July 17, 2015

    Made this zucchini bread last night and added some walnuts to it, it was a hit! Thank you so much for what you do! You make cooking fun and easy 🙂 Reply

    • Natasha
      natashaskitchen
      July 17, 2015

      Kristina, thank you for the great review and you are very welcome :). Reply

  • olga
    December 19, 2014

    delicious! my husband devoured it while I was at work. thanks natash! Reply

    • Natasha
      natashaskitchen
      December 19, 2014

      That’s so great! Thanks for a great review 🙂 Reply

  • susanna faygenbaum
    August 20, 2014

    just wanted to let you and others know, i made it today with regular all purpose and it worked really well! it came out very yummy and i added lemon zest like others said Reply

    • Natasha
      natashaskitchen
      August 20, 2014

      I’m so happy you enjoyed the recipe! Thank you for the awesome review! 🙂 Reply

  • Natasha
    natashaskitchen
    May 20, 2014

    Thank you so much for sharing your tip! I haven’t tried with all purpose because the bread flour works so well, but I’m sure others might have the same question. Thank you Nina!! 🙂 Reply

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