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Mom’s Zucchini Bread

Yield: One 9”x 5” loaf pan


3 cups (300 g) zucchini, shredded on a medium-sized grate
3 large eggs
1 ¾ cups (350 g) granulated sugar
1 cup (215 g) vegetable oil
2 cups (280 g) Cup4Cup Wholesome or Multipurpose Flour
¼ teaspoon (1 g) baking powder
1 teaspoon (5 g) baking soda
1 ½ teaspoons (3 g) ground cinnamon
1 teaspoon (5 g) kosher salt
1 ½ teaspoons (6 g) vanilla extract
¼ cup ground (25 g) flaxseed, golden


  1. Preheat oven to 350°F.
  2. Grease & flour a loaf pan liberally.
  3. In large bowl whisk together eggs and sugar until well blended, should be pale yellow in color. Whisk in the oil slowly. Stir in the shredded zucchini and vanilla extract
  4. In a separate bowl mix together all dry ingredients: flour, baking powder, baking soda, ground cinnamon, salt and flaxseed.
  5. Fold dry mixture into wet mixture until fully incorporated. Spread batter evenly into the loaf pan.
  6. Bake for approximately one hour and a toothpick inserted into the center of the loaf comes out clean. The loaf should also spring back when pressed with a finger.