Summer Zucchini Bread Recipe

Name: Summer Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 3 cups flour, all-purpose; 1 teaspoon salt; 1 teaspoon baking soda; 1 teaspoon baking powder; 3 teaspoons cinnamon; 3 large eggs; 1 cup vegetable oil; 2 1/4 cups sugar white; 3 teaspoons vanilla extract; 2 cups zucchini grated; 1 cup walnuts chopped (I order from Tropical Foods)

Servings: persons

3 cups flour, all-purpose
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons cinnamon
3 large eggs
1 cup vegetable oil
2 1/4 cups sugar white
3 teaspoons vanilla extract
2 cups zucchini grated
1 cup walnuts chopped (I order from Tropical Foods)

1
Grease and flour two 8 x 4 inch pans.
2
Preheat oven to 325F (160C)
3
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
4
Beat eggs, oil, vanilla, and sugar together in a large bowl.
5
Add sifted ingredients to the creamed mixture, and beat well.
6
Stir in zucchini and nuts until well combined.
7
Pour batter into prepared pans.
8
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean.
9
Cool in pan on rack for 20 minutes.
10
Remove bread from pan, and completely cool.
11
Enjoy!

No nutrition data on file — estimate from the ingredient list.

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 cups flour, all-purpose, 1 teaspoon salt, 1 teaspoon baking soda, 1 teaspoon baking powder, and more.

Yes, Summer 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.

Summer Zucchini Bread

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