I still remember the first time I encountered zucchini bread as a teenager. I had a hard time getting my mind around the concept. At the time, zucchini was something my mom made me eat, and not anything you would bake into something sweet.
Fortunately, the pathway into my naturally resistant-to-new-foods teenage mind had already been cut with carrot cake. Heck, if you could get something that good out of carrots, why not zucchini?
After one bite, I was sold forever. Grated zucchini, mixed into the batter, brings moisture and tender texture to what is essentially a spice cake.
Here is a favorite, tried-and-true zucchini bread recipe. It couldn’t be easier; you don’t need a mixer! It’s basically our zucchini muffin recipe in a bread form.
By the way, I used to also show a second recipe on this page for a version with crushed pineapple. You can now find that recipe on a different page here: Zucchini Bread with Pineapple.
Updated from the recipe archive, first posted 2008!