Zucchini Squash Bread

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Zucchini bread is a sweet bread somewhat like Steamed Bread Pudding. But you make it in a couple regular loaf pans, so it is easier. This recipe was given to Marlys by Connie Mayo who was a bridge playing friend. I hope you can try the recipe and find it as a good dessert bread.
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Zucchini Squash Bread

(Connie Mayo 1973)

  • 3 eggs. beaten light and foamy
  • 1 cup oil
  • 2 cups sugar
  • 2 cups grated zucchini squash
  • 2 teaspoons vanilla
  • 3 cups flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • 3 teaspoons cinnamon
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins

Pour into two greased loaf pans (or three small loaf pans). Bake at 325°F for 1 hour. Remove from pans at once and cool on rack. Bread freezes well.


When I made zucchini bread last year, I had a couple problems. First, the temperature of the oven was not calibrated and was running hotter than the dial said. This caused the bread to cook too quickly on the outside, and not be able to rise. The moral of that tail is to cook slower and longer, rather than hotter and faster. Once I determined the problem, I was able to get nice fat loaves of bread consistently.

The second problem I had was in releasing the bread from the loaf pans. I probably didn’t grease the pans enough. I am now using the cooking spray and am not having any problem. I have started putting a piece of parchment paper in the bottom of the loaf pans; this is because when I put the bread on the cooling rack, the rack cut into the soft bread. Now, I leave the parchment paper on the bottom of the bread while it cools to give a better surface against the cooling racks.
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I am tenting all my breads for the last 10-15 minutes of their bake time. I felt that the top crust of the bread was over cooked and too thick. Tenting seems to reduce that problem. I have only seen tenting explicitly called out in one recipe, the Dilly Bread recipe, but I am doing it with all my bread baking, including this zucchini bread.

Finally, the recipe calls for 2 cups of grated zucchini; I measured the weight on my scales and found that the 2 cups was about 10 ounces. So if you have a pound of zucchini, by the time you cut the stem end off, and maybe the flower end, you probably are in the ballpark of 10-12 ounces, or 2 cups of grated zucchini.

When I eat zucchini bread, I like to spread it with either sour cream, or softened cream cheese. Because it is sweet, you don’t need any sweet spread.

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