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
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Preheat oven to 325 degrees. Spray a 8.5-inch x 4.5-inch loaf pan with nonstick spray.
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In a large bowl, mix together zucchini, oil, eggs, and vanilla extract.
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Whisk sugar into the zucchini mixture until the sugar completely dissolves and the mixture is creamed together.
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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.
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Transfer batter to prepared pan.
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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!
This bread was a big hit with my family. Making it for the third time in 2 weeks!
Wonderful! Thanks, Becky! I’m so glad that your family loves it as much as we do. 🙂
Can you substitute Splenda for the sugar
Hi, Carol! Probably, but you’ll have to play around with the measurements because I know that Splenda is much sweeter than sugar. You’ll likely want to significantly decrease the amount of Splenda (versus the amount of sugar called for in the recipe) — it’s typically not a 1:1 swap unless it indicates that on the package. Hope that helps, and enjoy!
Looks fantastic but I haven’t make it yet.
How could I eliminate the sugar and make this tasty using maple syrup or honey…..but not a lot of it.
I can’t have dairy, sugar or eggs. I can use an egg replacement such as ground flax seed and water….but what can I successfully substitute for the sugar? Looks very tasty but I’m not a good enough cook to know how to best substitute.for the sugar. In my circles everyone is trying to eliminate sugar from their diets.
Hi, Jeanette! If you want to completely eliminate the added sugar, you can try using a replacement like monkfruit sweetener (I like Lakanto brand, which you can buy on Amazon) that measures equally to sugar. If you use something like Splenda, you may need to reduce the amount used because some of these sugar substitutes are WAY sweeter than actual sugar.
If you want to replace the white sugar with a natural sweetener like honey or maple syrup, I would suggest reducing the amount of maple syrup or honey to 3/4 cup. The texture of the loaf will obviously change (since the syrup has a different texture than the white sugar), but it would probably still be fine. Let me know if you give it a try. I’m curious to hear how it goes!
Everyone’s raving about this bread! Thanks for a great recipe! I stuck to it except to sub gluten free flour and long-neck squash.
Thanks, Mara! I’m so glad to know that it works with gluten-free flour, too. Thanks for your note!
Used my first homegrown summer squash instead of zucchini and it was delicious! Seamed like a lot of white sugar. I would prefer use a blend of alternative sugar like honey or something next time. I’m just not sure of the ratio.
Thanks, Janette! I haven’t tested the recipe with honey or other sugar alternatives, so you’d just have to start playing around with it and see how it works. Honey is sweeter than white sugar, so you would definitely need to use a little bit less, I’m just not sure what the best combination might be.