The Best Ever Zucchini Blender Bread

Blender Zucchini Bread

This really IS THE Best Zucchini Bread Ever, and using a blender makes it a breeze to make.

 I have a new high powered blender, my precious Vitamix, and any chance I get to use it makes me a happy lady.  Using a blender makes this recipe a breeze to make.

 It is also a simple recipe, no grating zucchini, no half teaspoons or tablespoons, and it turns out great every time.  I’ve made it twice in the past week, which made my family very, very happy.

oil and zucchini in a blender

Add one cup oil to the blender.  I use coconut oil.  Add enough chopped zucchini to blend to 3 cups.


oil and zucchini all blended up in a blender

Blend until your mixture is green and the zucchini peel is chopped up into little bits.


a teaspoon of baking soda added to zucchini bread batter

Add salt, soda and baking powder.

salt, baking soda & baking powder added to zucchini bread batter in a blender

Just one teaspoon of each.


baking soda, salt & baking powder canisters. Egg added to blender

Add egg. Blend.


cinnamon & vanilla

Add cinnamon & vanilla — a tablespoon each.


cinnamon and vanilla added to the blender

Blend.  The cinnamon will make it a nice brown speckled color.

a measuring cup of flour

Add 3 1/2 cups of flour to a bowl. I use whole wheat pastry flour.  Add 1 1/2 cups of sugar.  Yeah…that’s a lot of sugar, but the original recipe called for 2 cups, so could be worse. The fiber in the whole wheat flour and in the zucchini will help keep blood sugar from spiking from all that sugar!


flour and sugar combined in a bowl

Use a whisk and blend flour & sugar.


zucchini bread batter combined in a blender

If you have a powerful, large blender, add the flour mixture right into the blender, about a cup at a time.  If you do not have a high-speed blender, then pour mixture into the flour/sugar mixture bowl and mix.


pouring zucchini bread batter into a bread pan

Pour into greased pan.  Can use a bundt cake pan, 2 bread pans, 4 mini pans +1 regular size pan, or pour into muffin cups and make zucchini muffins.  You choose!


bread pans full of zucchini bread batter ready to bake

I did 4 mini’s and one regular size loaf pans.


Sliced, baked zucchini bread

This recipe smells SO good, is SO moist, and makes everyone happy.  My kids and their friends loved it as an after-school snack.


slices of zucchini bread

I will not use another recipe.  This is THE one.  It is so, so good!  Enjoy!

plate of sliced zucchini bread

The Best Ever Zucchini Blender Bread

The Best Ever Zucchini Blender Bread
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Recipe Type: sides
  • 1 cup vegetable oil I use coconut oil
  • enough chopped zucchini to blend to 3 cups
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 egg
  • 1 tbsp vanilla
  • 1 tbsp cinnamon
  • 1 1/2 cups sugar
  • 3 1/2 cups whole wheat pastry flour or white flour
  • Optional add-ins: mini-chocolate chips chopped nuts, raisins, craisins.
  1. Add oil to blender.  

  2. Add enough chopped zucchini to equal 3 cups when blended. Use the measure lines on your blender. 

  3. Add salt, baking powder & baking soda. Add egg. Blend. 

  4. Add vanilla and cinnamon. Blend.

  5. In a bowl, whisk the flour and sugar until blended. Add the blender mix and mix well, OR if your blender is large and high powered, just add the flour/sugar mixture into the blender a cup at a time and blend until well combined.

  6. Bake at 350 degrees, 45-50 minutes or until a tooth pick comes out clean.
Recipe Notes

The second time I made it I didn't have quite enough zucchini to make it to 3 cups, so I threw a few peeled carrots into the blender, enough to make it to the 3 cup line. It was really good, and added even more sweetness!

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  • Gabrielle MacKay
    January 27, 2017 at 2:36 pm

    Can you use gluten free flour?

    • AmyNewNostalgia
      January 31, 2017 at 9:57 am

      I have not tried gluten free flour in this recipe. Sorry I can’t be of more help!

  • Jackie
    September 28, 2016 at 7:57 pm

    I know this is an old post but, its great! I found it needs 4 cups zucchini at high altitude. Also it freezes great! I make 2 batches at a time and freeze half for later. Thanks for the awesome recipe.

  • Caitlin
    September 12, 2016 at 9:23 am

    Hi! have you tried to freeze any parts of this mixture? I’m wondering if I can freeze the blended zucchini an oil, or even the entire mixture to use later on. Thanks!

    • AmyNewNostalgia
      September 12, 2016 at 7:55 pm

      I have not. Let me know if you have any luck with freezing!

  • Liz
    July 14, 2015 at 2:50 am

    Hi there, can you recommend a bread machine setting for this bread? Thank you!

  • Kathleen
    October 20, 2014 at 12:09 pm

    Is Amy ok. ? Please let me know. I am new to this fantastic site just today.

    • AmyNewNostalgia
      October 20, 2014 at 6:05 pm

      I am alive and well.:) Cancer is quiet now, and I am in remission. If you click on my Cancer Story box in the sidebar, you can read my story and where I’m at in it. Thanks for caring!

  • Winnie
    August 5, 2014 at 10:37 am

    A baking temperature and time would be super helpful on this post!

  • Peggy W
    October 7, 2013 at 12:45 am

    I wonder if you could do a half & half carrot/zuc mix and then cut the sugar even more? I am going to make this up this week and will report back with the results! I have to admit I’ll end up making it with zucchini which we had in the freezer…

    Thank you for sharing this recipe!! Any recipe I can use with my Vitamix blender (hubby got it for us as a valentine’s present!!! best present EVER!!!) has got to be a good recipe!

    • Kathleen
      October 20, 2014 at 12:11 pm

      Looking forward to hearing the results of using half carrots and half zucchini !! It sounds so delicious .