Zucchini Bread Recipe

Name: Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 3 c. all-purpose flour; 1 1/2 c. sugar; 1/2 c. chopped California walnuts; 1/2 c. mini marshmallows; 1/2 c. chocolate chips; 1/2 c. raisins; 4 1/2 tsp. double-acting baking powder; 1 tsp. salt; 4 eggs; 2/3 c. salad oil; 2 c. grated zucchini; 2 tsp. grated lemon peel

Servings: persons

3 c. all-purpose flour
1 1/2 c. sugar
1/2 c. chopped California walnuts
1/2 c. mini marshmallows
1/2 c. chocolate chips
1/2 c. raisins
4 1/2 tsp. double-acting baking powder
1 tsp. salt
4 eggs
2/3 c. salad oil
2 c. grated zucchini
2 tsp. grated lemon peel

1
Preheat oven to 350u00b0.
2
Grease two 8 1/2 x 4 1/2-inch loaf pans.
3
In a large bowl with fork, mix flour, sugar, walnuts, marshmallows, chocolate chips, raisins, baking powder and salt. In medium bowl with fork, beat eggs slightly.
4
Stir in salad oil, zucchini and lemon peel. Stir liquid mixture into flour mixture just until flour is moistened. Spread evenly in pans.
5
Bake bread 1 hour.
6
Cool in pans on wire racks for 10 minutes. Remove from pans.

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 12 ingredients. The key ingredients include: 3 c. all-purpose flour, 1 1/2 c. sugar, 1/2 c. chopped California walnuts, 1/2 c. mini marshmallows, and more.

Yes, Zucchini Bread falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Zucchini Bread

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