The Best Zucchini Bread

• Why This Zucchini Bread is The Best
• Swaps and Additions
• Do You Add Butter?
• Other Delicious Zucchini Recipes:
• Join Us On The Porch Today!
• Best Zucchini Bread

Each summer, when the zucchini comes in, this is the first recipe we make, and it has great reviews too.

Why This Zucchini Bread is The Best

We have tried a few different versions and always come back to this one; it is by far the best, and many of you agree. The comments alone show it’s a winner, and we love hearing how much all of you love this recipe. Each summer when the zucchini comes in this is the first recipe we make; it’s great with butter and a cup of coffee.

Swaps and Additions

You can add in chocolate chips if you like, we suggest adding 3/4 cup if you want to add them. You can also switch out the nuts for pecans or leave them out altogether, but we are big fans of both and usually just use what we have on hand. This makes two loaves so you can switch it up, make one with chocolate chips and one without.

Do You Add Butter?

Yes, we love our zucchini bread served with butter! If you haven’t tried a piece of zucchini bread, slathered in butter, you are missing out! It’s delicious and a great way to serve it. Some people prefer to toast it, we think it’s great either way.

Other Delicious Zucchini Recipes:

Join Us On The Porch Today!

Become a member today:
✔️ Instant access to back issues –FREE
✔️ 4 Seasonal issues with NO ads
✔️ FREE recipe eBook many 5 Star Reviews
All filled with old-fashioned recipes, heartfelt stories, Southern charm and much more!

Best Zucchini Bread

Judy Yeager

This zucchini bread is our favorite and many of you agree it’s the best.

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course bread

Cuisine American

• 2 cups sugar
• 3 eggs
• 1 cup oil
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3 teaspoons cinnamon
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 2 cups zucchini unpeeled, shredded and drained. (Pack as much shredded zucchini into the cup as you can. If your shredded zucchini is very wet you can drain in a colander, too)
• 1 cup walnuts or pecans Optional

• In a large bowl mix sugar, eggs, and oil with mixer.

• Add remaining ingredients except nuts and continue mixing. Fold in nuts.

• Pour into two greased or sprayed 9 x 5 inch loaf pans.

• Cook in preheated 350 degree oven for 50 to 55 minutes.

Let us know by commenting below!

Follow us on Pinterest!

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.