Coffee Can Zucchini Bread Recipe

Name: Coffee Can Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggs (well beaten); 2 cups sugar; 2 -3 teaspoons vanilla; 1 cup vegetable oil; 2 cups flour (sifted); 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 2 -4 teaspoons cinnamon; 2 cups zucchini (peeled and shredded); 1 cup walnuts

Servings: persons

3 eggs (well beaten)
2 cups sugar
2 -3 teaspoons vanilla
1 cup vegetable oil
2 cups flour (sifted)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 -4 teaspoons cinnamon
2 cups zucchini (peeled and shredded)
1 cup walnuts

1
Preheat oven to 375 degrees.
2
Mix all ingredients except zucchini and walnuts.
3
Gently stir in zucchini and nuts.
4
Grease empty coffee can (1 lb size) very well. Spoon in the batter into the can.
5
Bake for 1 1/4 hours or until a skewer inserted in the center comes out clean.
6
Cool in the can for 10 minutes; remove to a wire rack to finish cooling.
7
Slice and serve with your choice of spread.
8
Note: You can cook in other types of pans if needed. Reduce cooking time accordingly. (9x9 pan = about 30 minutes).

1723

kcal

Calories

Fat

202

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.

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

You need 11 ingredients. The key ingredients include: 3 eggs (well beaten), 2 cups sugar, 2 -3 teaspoons vanilla, 1 cup vegetable oil, and more.

Yes, Coffee Can 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.

Coffee Can Zucchini Bread

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