• Mimi

Zucchini Bread or Cake?

Updated: Jun 11, 2020

Sharing the recipe I experimented with!

When I hear zucchini bread I don't think sweet, I think savory I guess. I I played around with some ingredients and made the most delicious bread ever. It honestly tasted like a cake but we can continue to call it bread.

I found that mixing white sugar with brown sugar gave more depth in flavor. I love how brown sugar caramelizes and softens when baked! I also learned something about myself while baking this bread and that is that I have a plethora of baking supplies (even pre quarantine). I haven't had to purchase any flour or sugar this entire time because I always like to keep extra in my pantry incase I feel like making a dessert on the fly.

Why did I choose zucchini instead of banana bread you ask? Simple, I always have zucchini in my fridge to use as a dinner side. I normally like to slice them, batter them up and either fry or bake them and serve them with tzatziki sauce. I realized that I needed to use the zucchini immediately before they went bad and along came the zucchini bread idea!

You'll be surprised how much shredded zucchini you'll yield after freshly grating just one yourself! I also added some walnuts for an extra crunch. I must say I think I prefer zucchini bread over banana!

Recipe for my Zucchini Bread:


  • 1 cup white sugar

  • 1 cup brown sugar

  • 3 eggs

  • 1 cup vegetable oil

  • 3 teaspoons vanilla extract

  • 3 cups all-purpose flour

  • 1 tsp nutmeg (very important)

  • 3 teaspoons ground cinnamon (very important)

  • 1 teaspoon baking powder

  • 1 teaspoon salt

  • 1 teaspoon baking soda

  • 2 cups grated zucchini

  • 1 cup chopped walnuts


  • Preheat oven to 325 degrees F.

  • Grease a loaf pan (I used one that I use every Thanksgiving- see pictures).

  • Assemble your ingredients. Mix flour, salt, baking powder, soda, nutmeg and cinnamon together in a bowl.

  • Beat eggs, oil, vanilla, and sugar together in a large bowl.

  • Add dry ingredients to the creamed mixture and beat well.

  • Grate zucchini. Stir into the mixture along with the nuts until well combined. Pour batter into prepared pan. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. My bread took exactly 56 minutes.

  • Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

  • Cut a slice and enjoy the deliciousness!

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