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I continue to have too much stuff and need to find ways to get rid of it before it spoils.  This time, zucchini.  I thought it would be a good idea to buy a Costco-sized bag of zucchini.  Mind you, it would only be me eating this zucchini and I’m hardly home long enough to cook.  So of course, I had this massive amount of zucchini that was starting to go soft and I really needed to get rid of it.  And thus I made a whole bunch of berry zucchini bread and foisted that off on people.

I made a version of this recipe that I found and it’s pretty good.  I had people hoarding slices for breakfast the next morning.  I bet it would make really good French toast.  Anyway, it’s definitely something I will make again when I have too much zucchini.

Here’s my adaptation.


  • 3 eggs, lightly beaten
  • 1 cup vegetable oil
  • 3 teaspoons vanilla extract
  • 1.25 cups white sugar
  • 3 cups shredded zucchini
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 0.25 teaspoon baking soda
  • 0.25 teaspoon ground nutmeg
  • 1 tablespoon ground cinnamon
  • 1 pint mixed berries
  • 1 cup chopped walnuts (optional)


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease loaf pans.
  2. In a large bowl, beat together the eggs, oil, vanilla, and sugar.
  3. In a separate bowl, mix together flour, salt, baking powder, baking soda, nutmeg, and cinnamon.
  4. Add 1/3 of the dry ingredients to the wet ingredients and mix until incorporated and then add 1/2 the zucchini and mix until incorporated.  Repeat ending with the dry ingredients.
  5. Fold in berries and walnuts (if using).
  6. Transfer to loaf pans and bake for 70-80 minutes, or until a knife inserted into the center of the loaf comes out clean.
  7. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.


  • I might do a mix of granulated and brown sugar next time for a hint of a molassesy flavor.
  • I increased the shredded zucchini to 3c, which is about 2 medium zucchini (you don’t understand, I made A LOT of zucchini bread).
  • I’ve made it with and without the walnuts.  I think I prefer the texture with walnuts.
  • I don’t remember how big my loaf pans are, but the recipe yields 2 larger loaves (as opposed to 4 mini-loaves).  But I did have to increase my baking time to about 70-80min.

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