Breakfast Zucchini Bread (University Foodie)

Published on June 3rd, 2013 | by Rachel Budke


Zucchini Bread

Zucchini Bread (University Foodie)

I know that I just posted another zucchini recipe, but this recipe is so good that I just had to share it.  Growing up, my neighbors had a great garden in their backyard.  One thing that they would always make using vegetables from their garden was zucchini bread.  Ever since then, I have loved zucchini bread.  I adapted my recipe from the zucchini bread recipe by Simple Bites.  Aimée’s recipe is studded with dark chocolate, and looks and sounds wonderful.  I will definitely be trying out her recipe in the near future.  I adapted the recipe to be a little bit more simple.  If you don’t have any ground cardamom, feel free to omit it or to experiment substituting with some ginger.  Another thing that I will mention as well is that I did not squeeze any of the moisture out of the zucchini after I grated it.  I wanted to make sure the bread was as moist as possible, so I left it how it was.  If you don’t have a mini loaf pan already, I highly suggest that you buy one. They are so stinkin’ cute! Happy zucchini bread baking!

Zucchini Bread

Yield: 2 loaves, or 18 mini loaves


  • 3 cups all-purpose flour
  • 1 tablespoon cinnamon
  • 1 teaspoon cardamom
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1/3 cup canola oil
  • 1/3 cup milk
  • 1 tablespoon lemon juice
  • 3/4 cup plain yogurt
  • 1 cup brown sugar
  • 2 3/4 cup finely grated zucchini


  1. Preheat oven to 350°F.
  2. In a large bowl, sift together the flour, cinnamon, cardamom, baking soda, baking powder and salt.
  3. Using a mixer on medium-low speed, combine the eggs, oil, milk lemon juice, yogurt, brown sugar, and zucchini.
  4. On low speed, slowly add the flour mixture into the zucchini mixture. Mix until just combined.
  5. Pour the mixture into 2 lightly greased loaf pans, or a mini loaf pan to make about 18 mini loaves.
  6. Bake for approximately 50 minutes, or 25 minutes for mini loaves.

Disclaimer: This post contains affiliate links. I was not paid to endorse any of these products. All opinions are always my own! 


About the Author

Rachel is a senior at Kansas State University, where she is studying Bakery Science. In the fall of 2013 she studied abroad in Florence, Italy. She loves cooking, photography and DIY projects.

6 Responses to Zucchini Bread

  1. Thanks, I subbed apple sauce for the oil and took off 1/3 of a cup of Br. sugar. Added some walnuts to the batter and sprinkled almond slivers on top ..did mini loaves and muffins.

  2. Brooke says:

    My loaves are in the oven now.

  3. purabinaha says:

    This breakfast idea sounds like something I must try! Loved the way you presented this. Very neat blog and awesome recipes, I must say!! :)

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