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Sweet Zucchini Bread

  • Author: Naomi
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 4 + servings 1x


Sweet Zucchini Bread! It’s a great way to use up those remaining zucchinis from the garden, and the perfect yummy treat for breakfast or a snack!


Units Scale
  • 3 Eggs, room temperature
  • 1 cup Avocado Oil
  • 2 cups Sugar
  • 2 cups Zucchini, raw and finely grated with skin on
  • 2 tsp Pure Vanilla Extract
  • 2 cups Flour
  • 1/4 tsp Baking Powder
  • 2 tsp Baking Soda
  • 1 tsp Salt
  • 1 tbsp Cinnamon
  • 1 cup Chopped Nuts, optional


  1. Prep the loaf pans: Preheat the oven to 350° F. Spray two 9-inch loaf pans with non-stick cooking spray, and coat the entire surface with a light dusting of flour, remove any access. Add a piece of cut parchment paper over the flour. Be sure it is hanging over the two long sides. Set aside.
  2. Wet ingredients: In a large mixing bowl, cream together the eggs, oil, sugar, zucchini, and vanilla.
  3. Dry ingredients: In a separate bowl, mix together the flour, baking powder, soda, salt, cinnamon, and nuts. Then add the dry ingredients to the creamed mixture. 
  4. Bake: Pour the batter into the bread pans. Bake for one hour, or until a toothpick comes out clean.
  5. Cool down: Let cool for 30 minutes and then remove from the pan, turning out onto a wire rack. (To do so, just run a knife along the edges of the pan to release the bread).
  6. Storage: Store in the refrigerator for 3-4 days.
  • Category: Breakfast, Brunch, Dessert, Snack
  • Method: Bake
  • Cuisine: American

Keywords: Baking, Bread, Breakfast, Dairy-Free Recipes, Easy Baking, Easy Snack Recipes, Zucchini Recipes

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