Nonno's zucchini bread Recipe

Name: Nonno's zucchini bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 loaf pans; 3 eggs; 1 cup oil; 2 1/2 - 3 cups sugar; 3 cup grated zucchini; 2 tsp vanilla; 3 cup flour; 1/4 tsp baking powder; 1 tsp baking soda; 1 tsp salt; 3 tsp cinnamon

Servings: persons

2 loaf pans
3 eggs
1 cup oil
2 1/2 - 3 cups sugar
3 cup grated zucchini
2 tsp vanilla
3 cup flour
1/4 tsp baking powder
1 tsp baking soda
1 tsp salt
3 tsp cinnamon

1
Preheat oven to 350.
2
Grease and flour pans.
3
With mixer on low speed beat eggs till light and fluffy.
4
Add oil, sugar, zucchini and vanilla.
5
Mix well.
6
In large bowl mix/sift dry ingredients together.
7
Slowly add egg mixture to dry ingredients, stirring slowly and gently until all ingredient are mixed together well.
8
Pour batter into prepared pans and bake approximately 45 minutes to an hour or until toothpick test comes out clean.
9
Cool on wire rack.
10
When cooled remove from pan.
11
Enjoy
12
This is a friend's family recipe, from the Scotti family from Ponza.

1254

kcal

Calories

Fat

141

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: 2 loaf pans, 3 eggs, 1 cup oil, 2 1/2 - 3 cups sugar, and more.

Yes, Nonno'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.

Nonno's zucchini bread

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