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Homemade Zucchini Bread Recipe

Zucchini Bread Recipe

Well, it’s August now, and your garden should be overflowing with giant zucchinis that you have no idea what to do with, right? 🙂  There is much that can be done with zucchini, but one of my favorite ways to use it up is by making this prize-winning zucchini bread recipe.  Zucchini bread is really simply just a different form of banana bread.  It’s sweet, moist, and if you really want to, you can pass it as healthy.  After all, it does have vegetables in it, technically. 🙂

This recipe from my mom actually won our oldest first place at the county fair here one year.  It’s a delightful treat and easy to make.

Zucchini Bread Recipe

2 – 2/3 c. sugar    (we only put in 2 cups)                        3 c. coarsely shredded zucchini

1/3 c. unsalted butter                                                          1/3 c. coconut oil

2/3 c. water                                                                            4 eggs

3.5 c. flour                                                                              2 t. baking soda

1.5 t. salt                                                                                  1 t. cinnamon

2 t. vanilla                                                                               1/4 t. baking powder

2/3 c. chopped walnuts                                                        2/3 c. raisins

Preheat oven to 350 degrees. Grease bottom of two loaf pans. Combine sugar, butter, oil, water, eggs, soda, salt, cinnamon, vanilla, baking powder in large bowl and mix thoroughly. Add zucchini, nuts and raisins and blend well. Add in flour, a cup at a time, and mix until thoroughly blended. Pour evenly into loaf pans. Bake until toothpick inserted in center comes out clean. The recipe says 60-70 minutes, but for us it took about 45 minutes. I would check after 40 or so. Cool for 20 minutes or so before removing from pans. Sweet and delicious!  And if you’re looking for another great way to use zucchini, try this recipe from over at Eat, Laugh, Purr.

*Tips: You could decrease the amount of sugar or replace some with brown sugar. Grandma also adds 1 t. cloves to her recipe, but we don’t. Also, make sure the coconut oil is in a liquid state; it mixes better that way. This happens at about 75 degrees in our house. You could soften it on defrost in the microwave too, or simply use all butter instead of half and half.  Also, the recipe tastes equally delicious without the walnuts and raisins too.


  1. I rarely make zucchini bread, but I absolutely love it. I’m a fan of desserts that aren’t too terribly sweet and zucchini bread definitely fits the bill. Especially when it’s warm, has butter on it, and a cup of coffee on the side…. ahhhh. Ok, now I’ll have to make some!

  2. Kay says:

    Yummy! Thanks for sharing. Our zucchini is coming in like crazy now. It’s hard to keep up with! Time for zucchini bread this weekend!

  3. This looks delicious. You know how I love me some carbs. I haven’t started baking or cooking with coconut oil. How do you like it? I know it’s good for you but I don’t like coconut so that’s one thing that keeps holding me back. Okay, I do enjoy a piña colada, but who doesn’t? Am I right? 🙂 Thanks for the shout-out too! Have a great weekend!

    • Laurie says:

      I’m the same way with coconut oil, and I think when baking with it you kind of have to use it in things that the flavor won’t take away from the dessert theme, like the banana breads and zucchini breads. I wouldn’t use it in brownies. I’ve done it in choc chip cookies before, but my cookies have a bit of almond flavoring in them, so that compliments the coconut oil, you know? You have a great weekend too, my friend!

  4. debt debs says:

    I just love zucchini – raw, baked, fried. I can’t get enough of the stuff. I got a great zucchini dinner recipe from Kayla. Maybe I should make this bread with it!

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