The Chaos and the Clutter

Zucchini Bread

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This zucchini bread recipe is the perfect mix of moist and flavourful. The lemon juice and spices give it a bit of a zip.

This zucchini bread has the perfect amount of zip and it freezes well so it can be pulled out for snacks or unexpected company.This zucchini bread freezes well. I like to slice it before I freeze it so that I can take out a piece or two for a breakfast on the run. I have been known to bring a loaf with me when visiting people so that I can be sure to have a breakfast option for myself.

It is also great to keep in the freezer for unexpected company as it goes really well with a nice relaxing visit and tea!

Zucchini Bread Recipe:

1 1/2 cups flour
1 tsp. cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. baking powder
1/4 – 1/2 tsp. nutmeg
1 cup sugar
1 cup grated unpeeled zucchini including juices
1/4 cup cooking oil
1 egg
1/2 tsp. lemon juice

In a bowl, combine the flour, cinnamon, baking soda, baking powder, salt, and nutmeg. In a second bowl, combine the sugar, grated zucchini, oil, egg, and lemon juice. Mix well.

Add the flour mixture to the second bowl and stir until just combined. Don’t over-mix.

Zucchini Bread squarePour it into a greased loaf pan.

Bake at 350° for 55-60 minutes. Let cool for a few minutes before removing from pan.

Zucchini BreadI like to always have at least one of these zucchini loaves in the freezer but in our house, they get eaten almost as quickly as they get made so I was having a hard time keeping up until my girls learned how easy this recipe was to make. They have started baking these for me every week so that we never run out.

I love watching my kids explore the kitchen and try new recipes. When they discovered they could easily make our tried and try zucchini bread recipe, that meant I had less baking to do. They baked the loaf pictured here and are very proud of themselves.

If you enjoy this recipe, you will likely also enjoy my Grandma’s Pumpkin Muffin recipe as well.

My Grandma's Famous Pumpkin Muffins

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Zucchini Bread Recipe
This zucchini bread recipe is the perfect mix of moist and flavourful. The lemon juice and spices give it a bit of a zip.
Ingredients
  • 1 1/2 cups flour
  • 1 tsp. cinnamon
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/4 tsp. baking powder
  • 1/4 - 1/2 tsp. nutmeg
  • 1 cup sugar
  • 1 cup grated unpeeled zucchini including juices
  • 1/4 cup cooking oil
  • 1 egg
  • 1/2 tsp. lemon juice
Instructions
  1. In a bowl, combine the flour, cinnamon, baking soda, baking powder, salt, and nutmeg. In a second bowl, combine the sugar, grated zucchini, oil, egg, and lemon juice. Mix well.
  2. Add the flour mixture to the second bowl and stir until just combined. Don't over-mix.
  3. Pour it into a greased loaf pan.
  4. Bake at 350° for 55-60 minutes. Let cool for a few minutes before removing from pan.
Recipe Notes

This zucchini bread freezes well. I like to slice it before I freeze it so that I can take out a piece or two for a breakfast on the run. I have been known to bring a loaf with me when visiting people so that I can be sure to have a breakfast option for myself. It is also great to keep in the freezer for unexpected company as it goes really well with a nice relaxing visit and tea! I like to always have at least one of these zucchini loaves in the freezer but in our house, they get eaten almost as quickly as they get made so I was having a hard time keeping up until my girls learned how easy this recipe was to make. They have started baking these for me every week so that we never run out.

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