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This year I was determined to find *THE* zucchini bread recipe. One that used loads of zucchini (4 whole cups to be exact), could make 2 loaves but also translate into muffins (or in this case, mini loaf pans), and one that would be great either on its own or with fun extras like chocolate chips or nuts. The great news is I found my recipe…and I think I like it best plain and boring, all on its own.

After making this recipe several times I finally got around to taking pictures with a batch where I added chocolate chips. The great thing about this recipe is you can easily adapt it based on your current mood. It’s perfect on its own, but some great add-ins I tried were nuts, raisins, chocolate chips, and sesame seeds (all on different occasions, not in one batch). I found whole wheat flour gave it a little more substance but while flour was fine too.

Go-To Zucchini Bread
By Baked Northwest
Makes 2 large loaves


  • 4 tbsp (1/2 stick) butter
  • 1 cup brown sugar, packed
  • 2/3 cup granulated sugar
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 2 tsp pure vanilla extract
  • 3 cups whole wheat flour (can sub white flour)
  • 1 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • 4 cups grated zucchini, dried out slightly (from about 2 medium zucchinis)
  • 1/2 cup walnuts (optional)
  • 1/4 cup dried fruit of your choice or chocolate chips (optional)


A note on the shredded zucchini – I shred mine, and put it in an airtight container in the refrigerator overnight. This gets some of the moisture out but not too much. You can definitely use your shredded zucchini right away, I would just make sure to blot out the excess moisture with paper towels.

Preheat the oven to 350F. Spray 2 9×5 inch loaf pans or tins with cooking spray and set aside. Beat the butter and sugars in a stand mixer with the paddle attachment on medium speed until fluffy. Add the eggs, one at a time, beating between each addition. Add the oil and vanilla and stir to combine.

Whisk together the flour, baking soda, baking powder, salt, and cinnamon in a medium bowl. Add the dry ingredients to the sugar mixture and stir together. Add the zucchini, nuts, and any additional fillings you may be using and stir. Divide the batter between the prepared pans. They will only be a little over half full. Bake until the bread springs back when lightly touched and a toothpick inserted comes out clean, about 50 minutes. Cool on a rack for 10 minutes before removing from the pan and slicing and serving. This bread freezes well and tastes better the next day!