Zucchini Bread

A delicious, easy-to-make, moist zucchini bread recipe, with freshly grated zucchini my friend gave me from his garden.

Preheat oven to 350F


3 cups shredded zucchini (2 to 3 medium)
1 2/3 cups sugar
2/3 cup vegetable oil
2 teaspoons vanilla
4 eggs
3 cups  all-purpose or whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground gingerbread spice or 1/4 tsp ground nutmeg,or 1/2 tsp ground ginger
1/2 teaspoon baking powder
1/2 cup coarsely chopped nuts


 Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan or  a bundt pan ( I didnt have a loaf pan) with shortening or cooking spray.

In large bowl, stir zucchini, sugar, oil, vanilla and eggs until well mixed. Stir in remaining ingredients except nuts and raisins. Stir in nuts and raisins. Divide batter evenly between 8-inch pans or pour into 9-inch pan.

Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, bundt pan 45 to 55 minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.

Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

  1. 1 cup confectioner's sugar
  2. 1-2 TBS milk
 To make the glaze, combine the confectioner's sugar with 1 TBS milk. Add more milk if needed to make a glaze that drizzles.

When the bread is totally cooled drizzle the glaze over it.

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