Have It Your Way, Morning Glory Zucchini Bread

Well, you might have guessed that mid-July the zucchini would start migrating into the kitchen and need to be put into recipes. An overabundance of zucchini in our garden last year resulted in the cookbook “From Vine to Table: The Unexpected Joy of Zucchini’s Magic.” This year our plants don’t seem quite so prolific, however, it is only mid-summer, so I’m stating this cautiously. 

A quick survey of the freezer indicated that I’m out of zucchini bread. So making a loaf or two seemed appropriate. This morning glory zucchini bread is a little different than I’ve made in the past and posted on the website or featured in the cookbook. I love morning glory muffins and thought, why not add similar ingredients to zucchini and make a bread out of it? Well, I convinced myself it was a good idea and went for it!

I decided to make four small loaves of bread instead of one large one, mostly because I was totally out of zucchini bread and thought it would give me more “use” options. 

Mixed and ready to be poured into bread mold.

Bread topped with oat mixture and ready to bake.

Fresh out of the oven. 

Each slice is chock full of goodness!

Great for breakfast, snack, or dessert. 

Morning Glory Zucchini Bread

Makes 1 regular loaf or 4 small loaves

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  • 1/2 cup olive oil, plus more for the pan
  • 1 cup white whole-wheat flour, plus more for the pan (I used Bob's Red Mill)
  • 2 cups zucchini, grated (from about 2 small zucchini)
  • 1/4 cup sugar, plus more for topping
  • 1/4 cup brown sugar, plus more for topping
  • 2 large eggs
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1/2 cup walnuts
  • 1/4 cup craisins
  • 1/4 cup oats, plus more for topping


  1. PREP: Preheat the oven to 350° F. Grease a 8 1/2- by 4 1/2-inch loaf pan (or four small loaf pans) with some oil. Add a tablespoon of flour and tap around to cover the interior of the loaf pan.
  2. Grate zucchini and squeeze out excess liquid in a kitchen towel or paper towel until almost dry.
  3. Mix together sugars, eggs, and oil in a large bowl. Whisk until smooth.
  4. Add the zucchini to the sugar and egg mixture and stir to combine.
  5. Add the baking powder, baking soda, and salt and mix to combine.
  6. Add the flour, walnuts, craisins, and oats. Stir to combine.
  7. Pour the batter into prepared pan (or pans). Sprinkle with topping of oats, granulated sugar, and brown sugar. Bake for about 1 hour for regular loaf or 45-50 minutes for smaller loaves until a toothpick inserted in the center comes out clean.
  8. Let cool in the pan 15 minutes before cooling on a wire rack. Cool completely before slicing and serving. Bread is very moist and may not slice like typical zucchini bread.


Calories: 2568 cal
Carbohydrates: 266 g
Fat: 155 g
Sodium: 2583 g
Cholesterol: 372 g
Protein: 42 g
Fiber: 15 g
Based on 16 servings from one large loaf or total of four smaller loaves. 

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