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Try It, You'll Like It Zucchini Bread

Try It, You'll Like It Zucchini Bread

This simple quick bread is a tasty way to charm even your pickiest eaters into trying zucchini! More like a cross between a cake and a bread, it is delicious served warm from the oven or toasted with a little butter to gild the lily.

  • Yield: 1 large loaf or 2 small loaves, serving 10 to 12


  • 1 1/2 teaspoons unsalted butter
  • 3 large eggs
  • 3/4 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 1/2 cups sugar
  • 2 1/2 cups grated zucchini or yellow squash
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup chopped pecans or walnuts (optional)


  • Position rack in center of oven and preheat the oven to 350º F.
  • Grease a 6 by 9-inch loaf pan with the butter and set aside.
  • In a large bowl, whisk the eggs until yellow and frothy.
  • Add the vegetable oil, vanilla extract, and sugar and whisk to combine.
  • Add the zucchini and mix well.
  • Sift together the flour, cinnamon, baking soda, salt, and baking powder into a medium bowl.
  • Add the dry ingredients to the wet ingredients and, using a rubber spatula, mix just until blended, being careful not to overmix. Fold in the nuts, if desired.
  • Pour into the prepared loaf pan and bake until risen and golden brown, about 1 1/2 hours. A toothpick inserted into the middle should come out clean.
  • Using oven mitts or pot holders, remove the loaf pan from the oven and let cool in the pan for 10 minutes. Turn the bread out onto a wire rack, setting it right side up, to cool completely before cutting.
  • NOTE: The bread may also be baked in two small loaf pans. Decrease the cooking time to about 1 hour.