Recipes: Zucchini Loaf

I tested out this zucchini loaf recipe today from the Butter Baked Goods cookbook, which I love. My mom brought me a bunch of zucchini from her garden last week and I wanted to put it to good use. The loaf turned out nicely and I’ll be sure to make it again the next time I have zucchini laying around. Serve with a cup of tea and enjoy!



3 cups all-purpose flour
1 tablespoon cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 large eggs
2 cups grated raw zucchini
1 1/2 cups sugar
1 cup vegetable oil
1 tablespoon pure vanilla

You will also need: 2 8-inch loaf pans buttered and floured



  1. Preheat the oven to 325 degrees F.
  2. Sift together the flour, cinnamon, pumpkin pie spice, salt, baking soda and baking power. Set aside.
  3. In a stand mixer fitted with the paddle attachment, beat the eggs on medium speed until light and fluffy. Add the zucchini, sugar, oil and vanilla and mix to blend.
  4. Turn the mixer to low and slowly add the dry ingredients and mix until just blended. Scrape down the sides of the bowl.
  5. Pour the batter evenly between the two prepared pans. Use a spatula to spread the batter smoothly across the pans.
  6. Bake in the preheated oven for about 60 minutes or until a wooden skewer inserted into the center comes out clean.
  7. Remove from the oven and allow the loaves to cool slightly, then transfer to a wire rack to cool completely. Use a serrated knife to slice the loaves, then serve.




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