Grandma P's Zucchini Bread

from ButterYum
makes 2 loaves


  • 2 cups shredded zucchini¬†
  • 2 cups granulated sugar
  • 1 cup canola oil
  • 3 eggs
  • 2 teaspoons pure vanilla extract
  • 3 cups all purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspopn baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt


  1. Preheat oven to 350F and place rack in center position.
  2. Spray two 8.5x4.5 loaf pans with Baker's Joy.
  3. In a large mixing bowl, combine zucchini, sugar, oil, eggs, and vanilla.
  4. In a medium mixing bowl, whisk together flour, cinnamon, salt, baking powder, baking soda, and salt.
  5. Add flour mixture to the zucchini mixture and stir until well combined.
  6. Pour batter evenly into loaf pans and bake for 50-60 minutes or until a toothpick inserted in the center of the loaves comes out clean.
  7. Remove loaves from oven and cool on wire rack for 10 minutes before unmolding; cool completely on rack before slicing. 
  8. Cover with a clean kitchen towel and store at room temperature for up to 48 hours or wrap in several layers of plastic and freeze for up to a month.