Zucchini Bread – An End of Summer Treat

I really hate saying this, but summer for us in Michigan is coming to an end. It’s hard to believe Labor Day Weekend is approaching. Soon the leaves will be turning colors, Pumpkin Spice Lattes will be in the hands of every female, and I will revel in the idea of wearing scarves and hoodies. Ahhh.

But before that, Labor Day Weekend is typically the last chance for cookouts and family gatherings, and you don’t want to be the one scrambling last minute for a dish to pass. Here’s your solution.

Zucchini is in abundance during the last weeks of summer, and easily grown to enormous sizes and yields, so there’s a good chance one of your friends might be looking to get rid of a few to anyone and everyone. If not, however, they can be found at the grocery store or farmer’s market and are pretty inexpensive.

The best way to enjoy zucchini is incorporated in cinnamon-y bread, fresh out of the oven! The recipe I’m sharing with you is one I’ve enjoyed my entire life, and once made, it will be gobbled up. This bread is pretty dense and spongy, and has a light sweetness despite the sugar content.

This recipe is pretty straightforward and simple, which I like. Feel free to add other ingredients such as nuts, chocolate chips, dried cranberries, or finely-shredded carrots.

This makes two loaves. Ready, set….BAKE!


  • 3 eggs, beaten
  • 2 cups shredded zucchini
  • 2 cups sugar
  • 1 cup oil
  • 1 tsp vanilla
  • 3 cups flour
  • 3 tsp cinnamon
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder


  • Preheat oven to 325 degrees; lightly grease loaf pans
  • Finely shred zucchini with cheese grater; squeeze out excess moisture
  • Beat eggs, zucchini, sugar, oil, and vanilla; set aside
  • Combine flour, baking powder, baking soda, salt, and cinnamon into separate bowl; mix well
  • Gradually add dry ingredients to wet ingredients and beat together until well mixed
  • Split mixture into two loaf pans; bake for 50-60 minutes

This bread makes your entire home smell heavenly for hours. Who needs an air freshener or candle when you can bake? Personally, I recommend you eat each slice warm, with butter. OK, I’m drooling now…

Try this recipe out for yourself! I’m sure you’ll love it. Bake more than you need and freeze them to use later. Want to make it easier to share? Use mini loaf pans and make dozens of individual loaves as gifts for your friends, family, or coworkers!


–Photos by Justin McKee

About Karin

Journalist, singer, reader, movie fanatic, photography buff, GVSU alum, wanna-be-Brit, Crohn's fighter, Coca-Cola addict, animal lover, not a kid person, hater of winter, Michigander
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