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by Jason Price | Seattle

Zucchini Bread Recipe from The Hungry Dog

Zucchini Bread Recipe from The Hungry Dog

The Best Zucchini Bread Recipe from Gramma Van Slooten

Summertime is Time for Zucchini Bread

Here’s another one of my childhood favorites.  This recipe comes from a neighbor of my Grandmother’s in Indiana by the name of ‘Gramma Van Slooten’.  For those of you that have never had real zucchini bread (no, your Starbucks version doesn’t count) – try making this at home.  This zucchini bread recipe imparts the freshness of the squash and gives a great summer-like flavor to the bread without being too sweet and sticky.  It’s moist, flavorful, and packs a ton of energy into it.  I would eat slices of this stuff all day long when I was a kid.  And my kids do the same when I make it today!



Makes two 9 x 5″ loaves and freezes well

  • 2 cups shredded zucchini
  • 3 eggs
  • 1 cup vegetable or canola oil
  • 2 tsp vanilla
  • 1/4 cup molasses or sorghum
  • 3 cups all-purpose flour
  • 2/3 cup white sugar
  • 1 cup brown sugar
  • 1 tsp salt
  • 1 1/2 tsps baking soda
  • 1 1/2 tsps cinnamon
  • 1/2 cup walnuts or pecans (optional)
  • 1/2 cup raisins (optional)



  1. Preheat oven to 325
  2. Grease or butter two loaf pans
  3. Press shredded zucchini between layered paper towels to remove moisture
  4. Blend zucchini, eggs, oil, vanilla and molasses together in medium bowl
  5. In large bowl, mix flour, sugars, salt, baking soda and cinnamon together
  6. Combine wet ingredients in large bowl with dry ingredients by folding in – do not overmix
  7. Optional – add nuts and/or raisins to mixture
  8. Divide mixture evenly in two greased pans
  9. Cook for ~1 hour at 350 degrees
  10. Test for done-ness by inserting toothpick into center of bread
  11. When done, remove from oven and cool on wire rack for ~30 minutes
  12. Loaves should easily come out of pan by turning upside down.  I usually run a butter knife around the edges to ensure the loaves come out cleanly

Zucchini bread can be eaten warm or cold.  It makes a terrific snack for kids and is also great with a bit of cream cheese spread on it.


If you enjoyed this recipe then read more about food, farming and eating locally in Seattle by Jason Price at!

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