Betty's Zucchini Bread Recipe

Name: Betty's Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flour, all-purpose; 2-3 teaspoons cinnamon; 2 teaspoons baking soda; 1 teaspoon salt; 1/2 teaspoon baking powder; 3 large eggs; 2 cups sugar; 3/4 cup vegetable oil; 2 cups zucchini grated, well drained; 1 1/2 cups walnuts chopped, optional; 1/2 cup raisins, seedless optional

Servings: persons

2 cups flour, all-purpose
2-3 teaspoons cinnamon
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
3 large eggs
2 cups sugar
3/4 cup vegetable oil
2 cups zucchini grated, well drained
1 1/2 cups walnuts chopped, optional
1/2 cup raisins, seedless optional

1
Preheat oven to 350F (180C).
2
Sift first 5 ingredients.
3
Beat eggs in a large bowl until light.
4
Gradually add sugar and beat until thick and lemon colored.
5
Add oil in thin stream and beat well.
6
Mix in zucchini, nuts and raisins.
7
Add sifted dry ingredients and blend well.
8
Turn into greased and floured 12-cup bundt pan or 2 8x4 inch loaf pans.
9
Bake until tester inserted in center comes out clean, about 50 minutes.
10
Let cool 5 minutes before turning out onto rack.
11
Cool completely before slicing.

1542

kcal

Calories

Fat

197

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups flour, all-purpose, 2-3 teaspoons cinnamon, 2 teaspoons baking soda, 1 teaspoon salt, and more.

Yes, Betty's Zucchini Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Betty's Zucchini Bread

How did you like this recipe?

Frequently Asked Questions