World’s Best Zucchini Bread Recipe | Captain Freeman Inn

Ever since I was a little girl I loved to bake. I would whip up cakes and cookies with my Easy Bake Oven and later when I was a teenager, bake hundreds of cookies that I would bring to a near by nursing home where my uncle lived. Over the years I have collected many cookbooks- many of my mothers- which I cherish and look at often. Today, so many recipes are available on line with thousands of recipes at our fingertips. This morning I decided to include zucchini bread for our first course at breakfast. I thought about thumbing through some of my favorite cookbooks but decided it would be much faster to look on Pinterest. For those readers that are not familiar with this resource- I would love to show and help you set up your own page the next time you visit the Captain Freeman Inn. Pinterest is AWESOME! I looked through several dozen recipes with mouthwatering pictures and decided on this recipe. I think you will be amazed. It truly is the “World’s Best Zucchini Bread” and how special that the zucchini came from our garden which I just picked this morning.

Zucchini Bread
World's Best Zucchini Bread Recipe
Recipe type: Bread
Serves: 2 loaves
This bread recipe is delicious and is actually more cake-like with perfect seasoning and flavors.
  • 3 cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 4 teaspoons cinnamon
  • 2-3½ cups grated zucchini ( include yellow squash too if you have some)
  • 3 eggs
  • ½ cup apple sauce
  • ½ cup vegetable oil
  • 2¼ cups sugar
  • 4 teaspoons vanilla extract
  • 1 cup chopped pecans
  1. Preheat oven to 350. Generously butter and lightly flour two 8" x 4" loaf pans
  2. In a medium bowl sift together the flour, salt, soda, baking powder and cinnamon. Stir gently to combine. Shred zucchini, lightly packing it down as you measure. In a bowl with a stand mixer beat eggs, applesauce, oil, sugar and vanilla extract. Mix very well. Slowly add the dry ingredients (about ⅓ at a time) mixing as you go- then beat well to combine. With a rubber spatula, stir in the shredded zucchini and nuts into the batter and mix well. Pour into prepared pans. Bake for 45-60 minutes or until a toothpick comes out clean. The bake time will vary depending on how much zucchini you add to the batter. Remove from the pans and allow to cool completely before slicing.
This recipe was from a food blogger- A Family Feast and she got this recipe from another food blogger – Awesome Family Food. I just love to share recipes, especially on our blog and with our Captain Freeman Inn Cookbook.  After all, my mom use to say “life is too short not to share a good thing” !


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