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Grandma’s Zucchini Bread Recipe & Video

  • Author: Seonkyoung Longest
  • Total Time: 1 hour 15 mins
  • Yield: 4 mini zucchini breads 1x



  • 3 cups all propose flour
  • 2 cups granulated sugar
  • 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. / 5g salt
  • 1 Tbs. cinnamon
  • 3 eggs, room temperature
  • 1 cup vegetable oil
  • 1 tsp. vanilla extract or paste
  • 2 cups / 300g shredded zucchini
  • 1/2 cup chopped nuts, such as walnuts or pecan

For the Lemon Icing

  • 1 cups powdered sugar
  • zest from 1 fresh lemon
  • 1 1/2 Tbs. lemon juice


  1. Preheat your oven 325Β°F
    In a large mixing bowl, whisk flour, sugar, baking power, baking soda, salt and cinnamon thoroughly. Now, add eggs, oil, vanilla and zucchini, mix with a spatula until mine thoroughly.
  2. Fold in walnuts and your zucchini bread batter is done, super easy, right?! πŸ™‚
  3. Pour batter into 3 to 4 of 4.5 x 2.5 x 2.3 mini loaf paper bakeware. If you are using regular mini loaf pan, please don’t forget to grease them!
  4. Bake in preheated oven for 55 minutes to an hour or until a tester comes out clean.
  5. Meanwhile, make lemon icing by mixing all ingredients for lemon icing in a mixing bowl.
  6. Cool zucchini bread in pans for 10 to 15 minutes. Turn out onto wire racks or a flat surface to cool thoroughly.
  7. Pour icing right on top and enjoy!
  • Prep Time: 15 mins
  • Cook Time: 1 hour