Zucchini Bread

Having a vegetable garden is pretty awesome. I say “vegetable” garden because we also planted strawberries, raspberries and blueberries that have been completely pathetic. We got maybe 10 strawberries each about the size of my pinky nail, no raspberries, no blueberries. I’m hoping the plants come back next year, but they look about 90 percent dead right now so I’m not very hopeful.

Our vegetables on the other hand have been great.  We’ve got 2 boxes of tomatoes, a box of squash, a pumpkin box and a pepper box. So far we’ve only reaped the benefit of our squash plants. But we are very hopeful for the others as we can see little green baby vegetables on almost all of our plants (the peppers are a little slow though).

Since this year is our first time with our garden it is completely experimental for both Nate and I. I mean, yes, of course I grew up with a garden in the yard at my parents house, but besides a little weeding and picking the fruits and vegetables I don’t remember anything else from the experience. So since this year is experimental we didn’t really know how many of each seed to plant (we ended up doing about 90 percent from seed and buying a few tomato and pepper plants at the store for the seeds that didn’t survive).

So in our squash box, we have 2 rows. A row of 3 zucchini squash plants, and a row of 3 yellow squash plants. The yellow squash has been much more fruitful, which is kind of a bummer. We love eating squash steamed, or grilled, or sautéed and when cooked this way we don’t discriminate on the color of the squash. But of course with all the stories I’d heard of getting buckets upon buckets of squash I was hoping for a few extra zucchini squash plants to shred and freeze and to make zucchini breads, muffins, brownies and cookies.

We’ve only got about 5 yellow squash from each plant and about 3 zucchini from each plant. Definitely not as much as I expected (granted we still have 2 or 3 of each in the fridge right now to use). Now, I know the season isn’t over, I can see a few more blossoms and a few more baby vegetables on the plants, but I had heard we would get 15 or so squash from each plant. I guess I’m not complaining, cause I don’t know what we would do if we had more of them, but still a little disappointed. Maybe we planted too many plants too close together, so they couldn’t grow to their full potential? Next year I think we will only do 2 of each plant, and I think we want to find a different kind of yellow squash plant because no matter what size we pick them at, huge or small, they have really large seeds and taste a little pumpkinny. Does anyone know what kind of yellow squash they sell in the grocery store?

Well, luckily we do have a couple extra zucchini squash and also luckily one large zucchini makes about 2 cups of shredded zucchini. So I was still able to make some zucchini bread, and I’m hoping I will have enough more that I can experiment with a few more sweet treat zucchini recipes. For now, I made a basic zucchini bread recipe.

Zucchini Bread
Prep time
Cook time
Total time
  • 2 cups flour
  • 1 cup white sugar
  • ½ cup brown sugar
  • 1 tsp cinnamon
  • 1 tsp all spice
  • 1 tsp salt
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ cup butter, softened
  • 2 eggs
  • 1 tsp lemon
  • 1½ cups shredded zucchini (cut your zucchini in slices and scoop out the seeds, if the zucchini is really large, before shredding)
  1. Preheat oven to 350 degrees.
  2. Put flour, white sugar, brown sugar, cinnamon, all spice, salt, baking soda and baking powder in a large bowl. Mix until combined.
  3. Add eggs, one at a time, mixing in between.
  4. Add butter and lemon juice. Stir well.
  5. Add shredded zucchini and mix in.
  6. Grease and flour a bread pan.
  7. Pour dough mixture into the prepared bread pan.
  8. Place in preheated oven and bake for about 45 minutes.


My favorite way to eat zucchini bread is slightly warmed with a lot of margarine on top. What is your favorite way?














I think you’ll like these other zucchini bread recipes too:


Lemon Zucchini Bread


Zucchini Bread with Pineapple

zucchini bread with pineapple4

Double Chocolate Zucchini Bread




  1. Glady E. · · Reply

    I’ve been making zucchini bread for at least 30 years but my recipe makes it with oil, not butter and it is really delicious, We love it with a little cream cheese. I intend to try your recipe made with butter…butter can only make it even better.

  2. I’ve just made this bread. The texture is really nice and the spices give a really good taste (especially allspice that is not so common here in France). Next time I’ll put some less white sugar, maybe just 1/2 cup. First recipe tested on your blog, I will try some more for sure!!

    1. I’m glad you liked it. I’ve heard us americans like our desserts especially sweet ;)

  3. Dianne Simpson · · Reply

    You say to pour mixture into prepared pan, but you don’t mention spraying the pan.

    1. I always spray pans even when they are already ‘nonstick’ so I would spray it before pouring in the batter

  4. what is nutritional value?

    1. Sorry Norma, I don’t have the time to try to calculate the value on all of our recipes.

  5. Shannon Carlson · · Reply

    So is it one 1/2 cup of butter or two 1/2 cups? Butter is listed twice in the ingredients.

    1. Sorry, its just 1/2 cup butter, I have fixed the recipe.

  6. I’ve never tried zucchini bread, but this looks too good not to try.

    1. The great thing about zucchini bread is you can’t really taste the zucchini, so its a great way to use up the zucchini and get some veggies in your bread. But its more of a sweet bread, not like a sandwich bread. Hope you’ll try it out. I really want to try chocolate zucchini bread too!

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