Beth's Ultimate Zucchini Bread Recipe

Prepare time: 30 min
Cook: 55 min
Ready in: 1 hr 25 min

Today, I’m going to show you how to make a fantastic zucchini bread.


  • Three Eggs
  • Zucchini Bread
  • 1/2 A Cup Of Pure Pureed Pumpkin
  • Spices
  • 3/4 Cup Of Sugar
  • 1/2 A Cup Of Canola Oil
  • 1 Teaspoon Of Vanilla
  • Flour
  • 2 Teaspoons Of Baking Soda
  • 1/2 A Teaspoon Of Salt
  • Teaspoon Of Cinnamon
  • Half A Teaspoon Of Ground Ginger
  • 1/2 A Teaspoon Of Ground Nutmeg
  • 1/4 Teaspoon Of Ground Cloves
  • Dark Raisins
  • Shredded Coconut
  • Walnuts


1We’re going to add three eggs and then we’re going to add my little secret ingredient but I like to put into zucchini bread 1/2 a cup of pure pureed pumpkin I really love to add the pumpkin because it gives it a nice richness that you don’t traditionally find with zucchini bread just make sure it’s pure pumpkin puree and not pumpkin pie mix because that’s something else that has a lot of sugar and spices already in it and we’re going to add our own so you can really control it that way then. we’re going to add 3/4 cup of sugar 1/2 a cup of canola oil or vegetable oil or even grapeseed oil would work and a quarter cup of water and 1teaspoon of vanilla so you can go ahead and mix that all together until everything is nice and combined and then you can set that aside and then in a smaller Bowl we’re going to mix together all of our dry ingredients so you’re going to take two and a half cups of all-purpose flour 2 teaspoons of baking soda 1/2 a teaspoon of salt and then we’re going to add our spices now this to me is what takes that zucchini bread from good took right because you really want to make sure.

2You have a lot of these warming spices because that is what makes it so flavorful and here’s the mixture. I like best you’re going to take teaspoon of cinnamon half a teaspoon of ground ginger 1/2 a teaspoon of ground nutmeg and 1/4 teaspoon of ground cloves . you’re going to add your dry ingredients to your wet ingredients just in thirds making sure it’s nicely mixed and then at this stage we are going to add our zucchini so you’re going to take just a regular grater and grate probably about 1 to 2zucchinis depending on the size of your zucchini once you end up with a cup and a half you want to transfer it out onto some paper towel and just blot it dry because zucchini as a vegetable has a lot of moisture in it and you do want to make sure that you get rid of some of that just because it’ll help bake into your bread a bit better and then to that you’re going to add a quarter cup of dark raisins and a quarter cup of golden raisins and for the raisin hating club.

3I know that there are some strong members you don’t have to use raisins at all but you would want to maybe have some type of fruit in there so maybe you could use some diced pineapple or maybesome shredded coconut that would be good too and then lastly I like to add half a cup of roughly chopped walnuts just for a little bit of crunch then you want to mix this batter all together being careful that you don’t over mix because. you don’t want to end up with a tough bread and then you were going to transfer the batter into a 9 by 5 loaf pan that has been sprayed with some baking spray and then you’re going to put it in a 350 degree fahrenheit oven for about 55 minutes to an hour allow it to cool and then you can slice it into some thick slices serve it with a cup of tea or coffee it’s also great for breakfast. the next day so there you have it my ultimate zucchini bread.