Prep time: 10-15 mins. | Cook time: 30 mins. | Serves: 4-5

Overloaded with zucchini? This is the perfect way to use it up and enjoy a sweet treat at the same time. This recipe does make two loaves of bread, but it freezes well or it can be kept in the refrigerator for up to two weeks.


  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp ground cinnamon
  • 2 tsp nutmeg
  • 2 tsp ground cloves
  • 3 large eggs
  • 1 cup avocado OR vegetable oil
  • 2 cups white sugar
  • ⅓ cup light brown sugar
  • 4 tsp vanilla
  • 2 cups grated zucchini



  • 1 cup chopped walnuts
  • 1 cup chocolate chips


  1. Preheat oven to 325F. Grease and lightly flour (2) bread loaf pans.
  2. Grate your zucchini. Whether you use the food processor or a cheese grater, both are great options. Let the zucchini sit in a bowl while you move onto the next step. 
  3. Mix all of your dry ingredients in a large mixing bowl. 
  4. In a separate bowl, beat your eggs and mix with the oil, sugars, and vanilla. 
  5. Pour the wet ingredients over the dry ingredients and mix together well ensuring there are no flour or sugar lumps present. If adding nuts or chocolate chips, now is the time to add them. 
  6. Finally, drain your zucchini before measuring it out. One helpful tip is to place a papertowel over the top of the bowl and press down to remove as much moisture as possible. Once drained, add zucchini to the batter and stir well. 
  7. Pour batter into (2) bread pans and bake at 325 degrees for 45-65 minutes. Check bread at 45 minutes with a toothpick. Insert the toothpick into the center of the loaf and when it comes out clean, the bread is done. 
  8. Once complete, remove from oven and let cool for 30 minutes. At 30 minutes, use a spatula to loosen the edges and flip the bread pan upside down so it can cool completely. 
  9. Let bread completely cool before placing in the refrigerator or freezer.