Zucchini Bread

Great friends are hard to find, difficult to leave behind and impossible to forget.  Ruth is that friend who is impossible to forget.  Ruth was a co-worker at my very first job back in 1976.  We shared a teller window at a local bank and wow, did we become fast friends.  Even though she was three times my age, we quickly found out we had so much in common and one of those hobbies was cooking.  Ruth shared recipe, after recipe with me during the many months I worked with her. I shared recipes my mom made for me with Ruth, even sharing some secret family recipes.  Often, I was lucky enough to receive homemade treats from Ruth.  Fast forward a couple of years later and what do you suppose I unwrapped from Ruth at a shower held at the bank?  A recipe book, of course!  This cookbook is the most worn and soiled cookbook I have in my collection.  What I treasure most is the personal note Ruth wrote on the inside back cover.

A recipe I make often from this cookbook is Zucchini Bread.  It freezes great and it is best sliced, warmed and served with butter.

Grate zucchini with or without peel. I prefer the peel on.

Sift dry ingredients together.

Mix dry ingredients, a little at a time, with the eggs, oil and vanilla on medium speed until smooth.

Add grated zucchini. Mix well.

Pour batter into prepared loaf pan….one large or two medium sized.

Invert bread after cooled, place on platter and slice.

One last look…yummy goodness! Thanks Ruth!


Zucchini Bread

(Printable Copy)

2 cups zucchini, grated
2 1/2 cups sugar
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon, ground
1/2 teaspoon baking powder
3 eggs, beaten
1 cup vegetable oil
1 tablespoon vanilla
Preheat oven to 350 degrees F.  Grate zucchini and measure to make 2 cups.  Set aside.  Sift all dry ingredients together.  Mix eggs, oil and vanilla until combined.  Add sifted dry ingredients to egg mixture and stir until well combined.  Fold in zucchini.  Pour into well greased loaf pan (1 large or 2 medium).  Bake for 1 hour.  Insert a cake tester in the center of loaf .  If it comes out clean….bread is done.  




  1. I just wanted to say thanks for this recipe. It is delicious. I found it on pinterest and I just noticed no one has left you any comments, but it has been repinned 93 times from my pin and I wasn’t even the first person to pin it. I couldn’t believe there weren’t comments here. Very yummy! I subbed 1/2 of the oil for the applesauce one of the times I made it and it tasted just as great, although the crust was mushier/more wet. Just an FYI for anyone looking at the recipe 🙂

    • Thanks for your comment Tiffany! I’m so glad you enjoyed this recipe! We love it! I just put some shredded zucchini in the freezer so I can make this bread this winter! Thanks for telling me about this bread’s popularity on Pinterest. Happy baking!

  2. Lisatarentino@aol.com says:

    Can you sub all of the oil for applesauce?

    • Missouri Farm Chick says:

      Sorry I’m late in answering your question. In my opinion, this would work. Give it a try for me and report the results. Thanks for your question!

  3. Tiffany says:

    I have subbed applesauce by doing half oil half applesauce and it was too greasy in my opinion.