Morning Glory Farm's famous Zucchini Bread recipe is a moist and tender summer treat that takes advantage of the season's bountiful produce!
Morning Glory Farm’s famous Zucchini Bread recipe is a moist and tender summer treat that takes advantage of the season’s bountiful produce! The easy quick bread comes together in minutes, and makes a delicious breakfast or snack that the whole family will love!
My parents’ house on Martha’s Vineyard is in biking distance of one of my favorite places on the planet — Morning Glory Farm. Full of beautiful fresh flowers and colorful, ripe local produce, Morning Glory’s bakery and farm stand has become a popular tourist destination over the years. One of the most popular items that flies off store shelves? The decadent loaves of zucchini bread!
My boys can devour a loaf of this bread in almost one sitting. They say it tastes like pumpkin bread or Amish Friendship Bread — thanks to all of that cinnamon! You definitely cannot taste the zucchini (it just adds great moisture to the bread).
How to Make Zucchini Bread:
First, stir together grated zucchini, oil, eggs and vanilla extract.
Add sugar and whisk until creamed together.
Next, sift together the dry ingredients.
Add the dry ingredients to the wet ingredients and stir just until combined. The batter should be smooth, with the exception of the zucchini, but don’t overmix or you’ll end up with a dense, dry loaf.
Transfer the batter to a loaf pan and bake at 325 degrees F for about 55 minutes.
The bread is done when it’s golden brown, springs back when gently pressed in the center, and a toothpick inserted in the center comes out clean.
How to serve this easy zucchini bread recipe:
The bread has so much flavor that you can certainly enjoy it on its own. The kids like to slather a slice with butter, and cream cheese is also a great option!
Cook’s Tips and Recipe Variations — Zucchini Bread Recipe:
- I use a large grater to shred my zucchini, which still blends easily into the bread. If you really want the zucchini to be undetectable, use a finer grater.
- If your kids don’t want to see green flecks in the bread, you can substitute with an equal amount of yellow summer squash instead of the zucchini.
- You don’t need to squeeze the zucchini dry before adding it to the batter.
- This zucchini bread recipe freezes really well, so you can bake it in advance and stash it away for a later date. Wrapped tightly, it will stay fresh in the freezer for up to 3 months.
- You do not need to refrigerate the zucchini bread. Wrapped tightly, it will stay fresh at room temperature for at least 2 days. In the refrigerator, the zucchini bread will keep for about 1 week.
- Add in your favorite additions! You can make Zucchini Raisin Bread, a zucchini bread with chopped nuts, or a delicious Chocolate Chip Zucchini Bread recipe.
- Turn the recipe into Zucchini Bread Muffins by dividing the batter between muffin cups. Bake at 400 degrees F for about 15 minutes, or until a toothpick inserted in the center comes out clean.
More easy zucchini recipes that you might enjoy:
- Greek Yogurt Chocolate Zucchini Cake
- Garlic Parmesan Zucchini Casserole
- Dump-and-Bake Summer Pasta with Corn, Zucchini and Chicken
- Easy Stuffed Zucchini Boats
- Zucchini Pie
Morning Glory Farm Zucchini Bread Recipe
Morning Glory Farm's famous Zucchini Bread recipe is a moist and tender summer treat that takes advantage of the season's bountiful produce!
Ingredients
- 1 cup grated zucchini
- ½ cup avocado oil or substitute with other mild cooking oil, such as canola or vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup white granulated sugar
- 1 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
Instructions
- Preheat oven to 325 degrees. Spray a 8.5-inch x 4.5-inch loaf pan with nonstick spray.
- In a large bowl, mix together zucchini, oil, eggs, and vanilla extract.
- Whisk sugar into the zucchini mixture until the sugar completely dissolves and the mixture is creamed together.
- In a separate bowl, sift together flour, salt, cinnamon, baking soda and baking powder. Add the sifted dry ingredients to the wet ingredients. Stir just until combined. The batter should be smooth, with the exception of the shredded zucchini.
- Transfer batter to prepared pan.
- Bake for approximately 55 minutes, or until bread springs back when gently pressed in middle and a toothpick inserted in the center comes out clean.
Recipe Notes
Recipe slightly adapted from Morning Glory Farm.
- I use a large grater to shred my zucchini, which still blends easily into the bread. If you really want the zucchini to be undetectable, use a finer grater.
- If your kids don't want to see green flecks in the bread, you can substitute with an equal amount of yellow summer squash instead of the zucchini.
- You don't need to squeeze the zucchini dry before adding it to the batter.
- This zucchini bread recipe freezes really well, so you can bake it in advance and stash it away for a later date. Wrapped tightly, it will stay fresh in the freezer for up to 3 months.
- You do not need to refrigerate the zucchini bread. Wrapped tightly, it will stay fresh at room temperature for at least 2 days. In the refrigerator, the zucchini bread will keep for about 1 week.
- Add in your favorite additions! You can make Zucchini Raisin Bread, a zucchini bread with chopped nuts, or a delicious Chocolate Chip Zucchini Bread recipe.
- Turn the recipe into Zucchini Bread Muffins by dividing the batter between muffin cups. Bake at 400 degrees F for about 15 minutes, or until a toothpick inserted in the center comes out clean.
This post was originally published in August, 2013. It was updated in July, 2019.
I’m making this bread for the second time in a week. Thank you for posting.
Awesome! Isn’t it great? So glad that you’ve enjoyed it, Chris!