This zucchini bread recipe is so good! The zucchini bread is moist, and full of yummy spices – perfect on its own or slathered with cream cheese – and it it really easy to make. Make this two-loaf recipe now, and pop one loaf in the freezer to enjoy later.
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Zucchini Bread Recipe
Ingredients for 2 loaves
- 1 cup sugar
- 1 cup Splenda (or similar product) or use 2 cups sugar total, and eliminate the Splenda
- 3 eggs
- 2 cups shredded, unpeeled zucchini
- 1 tsp vanilla extract
- 3 cups unbleached flour
- 3/4 cup canola oil
- 1/4 cup applesauce
- 1 tsp baking power
- 2 tsp cinnamon
- 1 tsp ground cloves
- 1/2 tsp ground ginger
- 1/2 cup wheat germ or walnut pieces
- 1/2 cup raisins
Pre-heat the oven to 325 degrees, and grease two loaf pans with cooking oil spray.
Mix sugar, Splenda, zucchini, eggs and vanilla in a large bowl. Stir in the oil and applesauce.
In another bowl, combine the dry ingredients – flour, baking soda, baking powder and spices.
Add the dry ingredients gradually to the zucchini mixture and stir until combined.
Add the wheat germ or walnuts and the raisins and stir until combined. The batter will be very wet.
Divide the batter equally into two loaf pans and bake for 1 hour.
Cool before cutting into generous slices. Freezes well.
Have you even grown one of those zucchini that kind of “got away” from you?
I did. It was hiding under the huge leaves of the plant, and I totally missed it.
For at least a week.
It was no longer a zucchini – it was a weapon!
I started shredding it up (after removing the seeds) and baking loaves one batch after another.
After running out of flour, spices, applesauce and raisins, I ended up with TWENTY-FOUR loaves of zucchini bread!
And I hadn’t even finished shredding the entire zucchini!
(That’s when I started freezing bags of shredded zucchini.)
Lesson learned! Now I check the zucchini plants daily during the height of their growing season – and move the leaves to check under them.