Zucchini Bread with a Twist

Zucchini Bread with a Twist

There’s nothing like a warm piece of homemade bread on a cold autumn day. Thanks to our friend Ann Grunberg, for allowing us to share her wonderful homemade Zucchini Bread recipe! 
Prep Time15 mins
Cook Time1 hr
Course: Breakfast
Cuisine: American
Keyword: bread recipe, breakfast bread recipe, homemade bread recipe, zucchini bread recipe


  • 3 eggs
  • 2 cups flour
  • 1 tbsp vanilla extract
  • 1 tbsp oil
  • 1 cup chopped nuts
  • 1 tsp cinnamon
  • ¼ tsp baking powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 cups coarsely grated zucchini
  • 1 ¼ cups sugar


  • handful of raisins
  • handful of crushed coconut
  • grated carrots


  • Grease and flour 2 loaf pans.
  • Beat eggs until fluffy.
  • Add sugar and oil.
  • Beat until the color turns lemon-yellow.
  • Add vanilla, flour, cinnamon, baking powder, baking soda, zucchini, nuts, salt and optional ingredients.
  • Bake at 350˚F for 1 – 1 1/2 hours.


Remove from oven. Allow to cool. Serve and enjoy!
Recipe courtesy of Ann Grunberg.

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