Amber’s Zucchini Bread is one of those recipes that brings back the sweetest memories of summer baking in my kitchen. This tender loaf is packed with fresh squash and makes the whole house smell absolutely wonderful while it’s baking.
What I love most about this recipe is how it uses egg substitute to keep things light and moist, combined with quality olive oil and real vanilla extract for that homemade flavor you just can’t fake. The balance of sugar and wholesome ingredients means you’re baking something that tastes indulgent but feels a little bit better for you.
I’ve shared countless slices of this bread with neighbors and at church potlucks, and folks always come back asking for the recipe. It’s the kind of treat that brings people together, whether you’re wrapping it up as a gift or sitting down with a cup of tea and a slice while catching up with loved ones.
Please scroll down and leave a star rating in the recipe card below — it helps other home cooks find Gran’s recipes, and it means the world to me!
Amber’s Zucchini Bread
Ingredients
- 2 cup Squash
- 0.75 cup Egg Substitute
- 2 cup Sugar
- 1 cup Olive Oil
- 2 teaspoon Vanilla Extract
- 3 cup All-Purpose Flour
- 1 teaspoon Salt
- 2 tablespoon Baking Soda
- 1 tablespoon Cinnamon
- 2 teaspoon Nutmeg
- 1 teaspoon Baking Powder
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Grease 2 – 8×4 inch loaf pans.
- In a large mixing bowl, combine zucchini, egg substitute, sugar, vegetable oil, and vanilla extract.
- In a medium size mixing bowl, mix together flour, salt, baking soda, cinnamon, nutmeg, and baking powder.
- Gradually mix dry ingredients into the zucchini mixture.
- Pour batter into the prepared loaf pans.
- Bake for 40 to 60 minutes.
