Zucchini Loaf



The first time I came across zucchini bread, I was a little apprehensive about trying it. I wasn’t really sure what to expect, so I simply avoided it. Eventually I tried a piece at a party and found myself going back for seconds. After that, I was hooked. This Zucchini bread is a staple in our home,  to the point that it is my daughter’s absolute favorite snack to take to school. It is  incredibly easy to make and impossible to mess-up. This loaf is unbelievably moist and full of flavour. It makes a perfect breakfast, snack or dessert. I developed this recipe when I was trying to add vegetables to everything and anything that I fed my children.  It tastes a lot like gingerbread, so they have no idea that there are any vegetables in it, which makes it a great treat for them to eat while still having  nutritional benefits. I recommend letting the loaf cool completely in the pan before cutting, as it is very delicate immediately out of the oven. Enjoy!



  • 2 large green zucchini, shredded
  • 1½ cups brown sugar
  • 2 large eggs
  • ½ cup grape seed oil
  • 1 1/4 cup flour
  • 2 tsp cinnamon
  • 1/4 tsp ground cloves
  • 2 tsp baking powder
  • 1¼ tsp baking soda
  • 1/4 tsp sea salt



  • Preheat oven to 325ºF.
  • Grate the zucchini into a large bowl
  • Add sugar, eggs, and oil, and mix with a wooden spoon until smooth.
  • In another bowl, mix together flour, cinnamon, cloves, baking powder and baking soda
  • Pour the wet ingredients into the dry ingredients and mix well
  • Pour batter into a greased bread pan. Bake for about 45-60 min (until a toothpick inserted into the middle comes out dry).
  • Let cool completely inside the pan, then transfer to serving plate
  • Enjoy!

thumbnail_img_1677happyforks-analyzer (24)

One Comment Add yours

  1. Ewelinka says:

    Great recipe! Might try it next week. Thanks for sharing 🙂
    You might like some of my recipes, too.

Leave a Reply