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?
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!
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.
First you’ll combine the zucchini, oil, eggs, and vanilla.
Then the dry ingredients.
Divide batter into loaf pans and bake.
Try my lemon zucchini bread with blueberries too!
Morning Glory Zucchini Bread
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- 2 to 2 1/2 cups shredded zucchini
- 1 cup vegetable oil
- 3 eggs
- 1 tsp vanilla
- 2 cups sugar
- 3 cups all purpose flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- Preheat oven to 325 degrees. Spray two 9? x 5? bread pans with nonstick spray.
- In a large mixing bowl, combine zucchini, oil, eggs, and vanilla. Mix thoroughly.
- Beat sugar into mix until it is thoroughly creamed.
- 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.
- Pour batter evenly into pans. As you can see I added chocolate chips to one of the loaves.
- Bake for approximately 1 hour, or until bread is brown and springs back when gently pressed in the middle.
Expert Tips & FAQs
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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!
oh yum. i love zucchini bread, but this looks extra tasty!
So clever to make it both ways. Both look great.
So clever to make it both ways. Both look great.
YUM! I love zucchini bread – it's tied with pumpkin for my fave quick bread. I will definitely give this one a try!
Chef Fresco says
Haha I think that's really funny you saved the juice. I like the addition of chocolate!
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.
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!
I love this kind of bread…nice!
Chow and Chatter says
this is a cool recipe, love the juice, see your next recipe came out perfect lol
Mmm….love zucchini bread. Tried my first banana-zucchini gluten free bread last night. Not perfect but it tasted good! This looks really wonderful.
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!
The Blonde Duck says
I've never had zuccini bread!
5 Star Foodie says
Zucchini bread looks excellent! The zucchini juice is very neat, please post a recipe you use it in!
Your zuccini bread looks really good Amanda, and I am amazed at all that glorious green juice!
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!
Wow–you're right–that is a lot of liquid coming out of that zucchini!!
The bread looks and sounds delish!
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!
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!
I will have to try this recipe. Looks good! And zucchini juice? So cool:)