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  • Writer's pictureKim Sherry

Happy National Zucchini Bread Day!

With our long Alaska summer days, we can get some pretty big zucchini. And a lot of it. So, we are always looking for ways to use that zucchini. Luckily, if can freeze shredded zucchini, which makes it easier to use it all year long in zucchini bread!

I have a great recipe for zucchini bread below. Enjoy - it's healthy (kind of)!

Alaska Zucchini Bread


  • 3 cups AP Flour

  • 1 tsp salt

  • 1 tsp baking soda

  • 1 tsp baking powder

  • 3 tsp cinnamon

  • 3 eggs

  • 1 cup vegetable oil

  • 2 1/4 cup granulated sugar

  • 3 tsp vanilla extract

  • 2 cups shredded zucchini


  1. Grease two loaf pans (approx. 8"x4") and line with parchment paper for easy release. Preheat oven to 350F.

  2. Sift flour, salt, baking powder, baking soda, and cinnamon together in one bowl.

  3. Beat eggs, oil, vanilla and sugar together in separate bowl until well incorporated.

  4. Add dry ingredients to wet mixture and mix well.

  5. Stir in zucchini and pour batter into prepared pans.

  6. Bake 40-60 minutes or until inserted knife comes out clean.

  7. Cool in pan for 15 minutes then remove bread from pan and cool on wire rack.

ENJOY warm with a pat of butter...YUM!

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