My Zucchini Bread Recipe

Name: My Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggs, beaten; 1 cup sugar; 1 cup brown sugar; 1 cup oil; 1 cup grated zucchini (1-2 zucchinis); 1 cup crushed pineapple (not drained); 2 teaspoons vanilla; 3 cups flour; 1 ½ teaspoons cinnamon; 1 teaspoon baking soda; 1 ½ teaspoons baking powder; 1 teaspoon salt; 1 cup chopped walnuts

Servings: persons

3 eggs, beaten
1 cup sugar
1 cup brown sugar
1 cup oil
1 cup grated zucchini (1-2 zucchinis)
1 cup crushed pineapple (not drained)
2 teaspoons vanilla
3 cups flour
1 ½ teaspoons cinnamon
1 teaspoon baking soda
1 ½ teaspoons baking powder
1 teaspoon salt
1 cup chopped walnuts

1
Preheat oven to 350-degrees.
2
Grate 1 cup of zucchini,leaving the skin on.
3
Combine eggs,sugars, oil, zucchini, pineapple, and vanilla in large bowl mixing;mix well.
4
Sift dry ingredients together.
5
Stir dry ingredients into egg mixture.
6
Fold in nuts.
7
Turn into 2 greased and floured 8 1/2 by 4 1/2 by 21/2 inch pans.
8
Bake for 1 hour or until bread tests done.

1613

kcal

Calories

Fat

189

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 13 ingredients. The key ingredients include: 3 eggs, beaten, 1 cup sugar, 1 cup brown sugar, 1 cup oil, and more.

Yes, My 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.

My Zucchini Bread

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