Zucchini Bread Recipe

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As promised in last week’s post, here is the Bartlett Farm Zucchini Bread Recipe. This recipe is pretty quick, a little bit sloppy, and the end result is pretty much irresistible. So, if you are one of those lucky gardeners who find themselves ears-deep in zucchini every year, you gotta try this one.

This is one of those tasty treats that doesn’t seem to last in our house for more than a day or two. And we’ve never had too much trouble baking it at altitude. The whole thing whips together pretty quickly. The dough is very wet and sticky, so just plop it into the baking pans and don’t worry about it. It will be moist and delicious!

zucchini bread from above
close up of zucchini bread
plate of zucchini bread
zucchini bread seen from over head
Zucchini bread close up

Bartlett’s Farm Zucchini Bread Recipe



Prep time


Cooking time



Bartletts’ Farm is Nantucket Island’s oldest and largest family owned farm. This is their recipe, with only a few adaptations.


  • 3 eggs

  • 3/4 cup vegetable oil

  • 1 & 1/2 cup sugar

  • 2 cups grated zucchini (about 4 – 5 large zucchini)

  • 2 cups flour ( 1 cup white, 1 cup whole wheat)

  • 2 tsp baking soda

  • 1 tsp baking powder

  • 1 tsp salt

  • 1 tsp nutmeg

  • 1 tsp cinnamon

  • 1 tsp vanilla

  • 1 cup walnuts (optional but highly recommended)

  • 1/2 cup raisins (also optional)


  • Preheat oven to 350 degrees. Beat the eggs, oil and sugar until thick and creamy. Stir in the zucchini, then the dry ingredients and mix until well combined. This will be still be a very wet and gloppy dough. Fold in the vanilla and optional nuts and raisins.
  • Pour into 2 well-greased, 7-by-3-inch loaf pans and bake for 30 to 35minutes, or until a toothpick inserted into the bread comes out clean.


  • (If you don’t have enough zucchini, use summer squash, or even carrots.)

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