Fluffy Zucchini Bread Recipe that Freezes Well

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Is your garden overflowing with zucchini? Perhaps you got some from a farmer's market, and how you really want some sweet and satisfying zucchini bread.

I love fluffy zucchini bread, especially since it's one of the best ways to use up overgrown zucchini! I had a few large squash needing to be used, and this recipe (made from the essential Victory Garden Cookbook was a hit!

This recipe calls for 2 cups of shredded zucchini, but you'll probably need more than you need, since you won't use any of the middles of the fruits. Remember to scrape out the middle (seedy pulp) before grating the zucchini for this bread.

Use up that zucchini with this Fluffy Zucchini Bread recipe from the Victory Garden Cookbook.

Fluffy Zucchini Bread recipe

You'll need:

  • 3 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 3 eggs
  • 1 3/4 cups sugar or brown sugar
  • 1 cup vegetable oil (can substitute 1/2 cup of the oil with apple sauce or coconut oil)
  • 1 1/2 tsp vanilla extract
  • 2 cups lightly packed coarsely grated zucchini
  • Optional add-ins: 1 cup raisins or 3/4 cup of your favorite chopped nuts

Start by using a cheese grater or food processor with a shredding tool to make the zucchini shreds.

Mix together the dry ingredients in a large bowl and set aside. Blend the eggs, sugar, oil, and vanilla, then gradually add the dry ingredients. Stir in zucchini and optional add-ins. Pour into 2 greased bread loaf pans. Bake at 350 degrees for about 50 minutes.

Allow to cool for at least 15 minutes, then remove from the pan. Store any leftoever in a Ziplock bag to keep moist.

This is one of those quick breads that gets eaten up quickly. Enjoy it with coffee for a company treat.

Use up that zucchini with this Fluffy Zucchini Bread recipe from the Victory Garden Cookbook.


Mix-ins for fluffy zucchini bread

What are some other things you can put in this bread? How about chocolate chips, dried cranberries, or coconut flakes? The possibilities are endless.

Can you use wheat flour for the zucchini bread?

Yes, but you will want to only use half as wheat flour and the other half with regular flour. This keeps the texture and "fluffiness."

Can you freeze zucchini bread?

Yes, you can! This is a great recipe for freezing. If there's any left over, or you doubled the batch and made an extra, just pop it into a Ziplock bag when fully cooled. Put in the freezer and eat within a month.

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