Morning Glory Zucchini Bread

morning glory zucchini bread at

I’m in love with this recipe. It’s the best zucchini bread I’ve ever had, and I’ve had my share. I found it on the Kristen’s glorious blog, Dine & Dish. She was doing a giveaway for a great cookbook that I would love to have and she challenged her readers to try this zucchini bread. Who am I to resist a challenge?
morning glory zucchini bread (sliced) -

The cookbook I’m referring to by the way is the [amazon_link id=”0615266061″ target=”_blank” container=”” container_class=”” ]Morning Glory Farm Cookbook[/amazon_link]. The only real challenge I had was not related to the recipe, but rather to my zucchini. I had a rather large one and it was actually full of juice. Once I shredded the fruit, I literally had to squeeze out the excess liquid. Zucchini juice!

Zucchini Juice

Who’da thunk it! :) So I strained the juice into a cup and was amazed at how much I harvested. I placed it in a baggie and put it in the freezer. I am saving the glorious green stuff for a future stew or soup. Nummy.

Of course we all know that we are smack dab in the middle of zucchini harvest season. So next time a neighbor secretly leaves a bunch of zucchini on your doorstep, embrace them, shred them, and bake them into this wonderfully moist and delicious more-like-a-cake quick bread. Yum.

ANOTHER DELICIOUS IDEA >>  Cinnamon Raisin Swirl Quick Bread

First you’ll combine the zucchini, oil, eggs, and vanilla.

Add sugar.

Then the dry ingredients.

Divide batter into loaf pans and bake.

Morning Glory zucchini bread - AmandasCookin.comFabulous.

5 from 1 reviews
Morning Glory Zucchini Bread
Servings: 2 loaves
  1. Preheat oven to 325 degrees. Spray two 9″ x 5″ bread pans with nonstick spray.
  2. In a large mixing bowl, combine zucchini, oil, eggs, and vanilla. Mix thoroughly.
  3. Beat sugar into mix until it is thoroughly creamed.
  4. Once liquids and sugar are well mixed, add flour, baking soda, baking powder, salt, and cinnamon. Mix until batter is well blended and even in texture. The batter should be smooth, outside the zucchini shreds. If it’s not, add a little juice from the zucchini.
  5. Pour batter evenly into pans. As you can see I added chocolate chips to one of the loaves.
  6. Bake for approximately 1 hour, or until bread is brown and springs back when gently pressed in the middle.
from the Morning Glory Farm cookbook


  1. Kristen says

    Oh – so glad you loved it! I can't figure out what is so special about this recipe but it does produce the most amazing bread. Love the idea of adding chocolate!

  2. Jennifer says

    Zucchini juice is new to me but I am so making it now!! This bread looks AMAZING!!! I especially love the one with the chocolate frosting!

  3. Barbara Bakes says

    I used my salad spinner to drain my zucchini, but I didn't get much juice. Yours was impressively juicy zucchini! Your bread looks great!

  4. Trevor says

    You are right. I am awash in zucchini from many sources. Since they will not take it from me in its original form I am baking it up and giving it away at the office. This will get a try tonight!

  5. tastyeatsathome says

    Mmm….love zucchini bread. Tried my first banana-zucchini gluten free bread last night. Not perfect but it tasted good! This looks really wonderful.

  6. Amanda says

    Jennifer – the juice was new to me as well LOL

    5 Star Foodie – I will definitely post whatever I use the juice in :)

    The Blonde Duck – You don't know what you are missing!

    Trevor – Hope you enjoyed it!

    tastyeatsathome – Good for you trying everything gluten free!

  7. Culinary Cory says

    I can't tell you how many zucchini bread recipes I have tried over the years. I have yet to find one I liked. I just might have to try this one now.

  8. Kelly says

    YUM! I love zucchini bread – it's tied with pumpkin for my fave quick bread. I will definitely give this one a try!

  9. Amanda says

    Cory – let me know if you try it, I have made it three times and it gets devoured every time. :)

    Fresco – Gotta save the juice for stew or soup! Too many nutrients to just wash down the drain :)

    Thanks for the comments everyone!

  10. Kate says

    Amanda, I made this bread last night. I've actually made a couple of loaves this month trying to find "the one" and I think this one is it. What's odd is, I'm not a food chemist who can read a recipe and say "Oh that will be tough because it has xx amount of xx, w hereas this one will be tender because it uses xx instead of xx…" With Zucchini Bread, they all sound very similar me (within reason of course, one with hempseeds and flax meal isn't going to be as tender as white flour and sugar!).

    In any case, I made this bread at your recommendation because I brought home a zucchini which had been hiding under the leaves in my community garden plot, hiding from me, waiting to grow big enough to take over the world. I caught it when he had only reached approximately 5 pounds. I've heard they are too tough and obnoxious to eat at that stage, but I ground him up nevertheless, drained him, and tried your bread to see how it turned out.

    It's so tender and delicious! What I loved about it is that it isn't insistent about itself. It isn't saying "I am healthy, you must love me, you will eat me, you will not need fiber again for a week…this is hippie food."

    It's actually quite tender and gentle and was even better the second day (this morning actually) for breakfast.

    I'll make this one again … next time with coconut!

  11. Amanda says

    Thanks Kate, so glad you enjoyed it! You have actually reminded me that I need to make this again. I still have some zucchini in the freezer and a couple of fresh ones on the counter. :)

  12. Anonymous says

    amanda, i met you on another site and the recipe you have is really close to the one my mom had…thank you so much…to tell the truth, my oldest son makes the zucchini bread in the family now, that my mom is gone…he is keeping up tradition…i do like the coconut idea…if you try it before me, let me know…i really do enjoy your site, very easy to navigate and very fun…again thank you…

  13. Amanda says

    You are quite welcome! Many people have written to me saying how much they loved this recipe. I really need to make some again!

  14. Steve Whiting says

    Want a laugh? Here’s a bit of internet irony:Your recipe initialy alarmed me as being potentialy posionous!
    I grow a few veggies each summer. We entertain outside and serve some of what we grow. Seeing my zucchini patch and tray of zucchini crab cakes one first-time guest, a mother of 4, quizzed me on our selection of flowers in the yard.In particular she wanted to be sure neither I, nor any of my neighbors, grew any morning glories.Once we she verified that we were all “” she explained. As a child her mother once made a zucchini dish that sent the whole family to the Emergency Room with upset stomachs. She insisted that bees had cross-polinated her mom’s zucchini blossoms with morning glory flower pollen and the result was toxic squash.
    This snowy Feb. morning as I browsed thru some of my new mail order seed catalogues I was reminded to verify that odd and scary phenomenon. I searched online and of course your recipe popped up first. Your recipe is safe but I still need to get back researching to be sure if that wacky zucchini/morning glory combo is truly sickening.

    • Amanda Formaro says

      Oh my gosh! I can see why the title of the recipe might have alarmed you! Good information to know though, thanks!

    • Amanda Formaro says

      Oh my gosh! I can see what the title of the recipe might have alarmed you! Good information to know though, thanks!


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