Most years our garden is overflowing with zucchini, and since only three of us really love it in its true form, we have to get creative in order to use it up. By far, my family’s favorite way to enjoy it is in zucchini bread. We have tried a million different recipes, but this one is, hands down, the very best. We even put it up against Joanna Gaines recipe, and it still won. I got it from a generous neighbor years ago, and we have been loving it ever since.

I am confident that it will make zucchini lovers out of your family too!

ZUCCHINI BREAD from Christine Bown

3 eggs, beaten

2 C. sugar

1 C. oil

3 tsp. vanilla

3 C. flour

1 tsp. soda

1 tsp. salt

1/4 tsp. baking powder

3 tsp. cinnamon

2 C. grated zucchini

Mix all ingredients. Grease and flour two large bread pans. Pour batter into pans evenly.


Combine 4 TBSP. flour, 4 TBSP. sugar and 1 tsp. cinnamon. Cut in 2 TBSP cold butter with a fork until crumbly. Sprinkle over loaves before baking.

Bake at 350 degrees for 55 minutes. (I also bake this in a 9 x 13 pan and bake for a little less time and we love it that way too).

Is there anything better than using vegetables in something delicious? I don’t think so! I know your family will absolutely love this recipe. When we have way too much zucchini, I grate it up and freeze it and then use it in this bread during the winter. Just be sure to squeeze out all the extra moisture before you mix it into the batter! Give it a try and let me know what you think!!