Zucchini Bread Recipe

Name: Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 3 Cups all-purpose flour; 1 Teaspoon salt; 1 Teaspoon baking soda; 1 Teaspoon baking powder; 4 Teaspoons ground cinnamon; 3 Eggs; 1 Cup vegetable oil (or 1/2 oil 1/2 applesauce); 1 Cup white sugar; 1 Cup brown sugar; 3 Teaspoons vanilla extract; ~4 Cups grated zucchini (~2 medium sized zucchinis); 1 cup chopped walnuts (optional)

Servings: persons

3 Cups all-purpose flour
1 Teaspoon salt
1 Teaspoon baking soda
1 Teaspoon baking powder
4 Teaspoons ground cinnamon
3 Eggs
1 Cup vegetable oil (or 1/2 oil 1/2 applesauce)
1 Cup white sugar
1 Cup brown sugar
3 Teaspoons vanilla extract
~4 Cups grated zucchini (~2 medium sized zucchinis)
1 cup chopped walnuts (optional)

1
1. Preheat oven to 325
2
2. Grease and flour two 8 x 4 inch pans.
3
3. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
4
4. Beat eggs, oil, vanilla, and sugar together in a mixing bowl.
5
5. Add sifted ingredients to the creamed mixture, and beat well.
6
6. Stir in zucchini and nuts until well combined.
7
7. Pour batter into prepared pans.
8
8. Bake for 40 or so (original recipe says wait until toothpick comes out clean, but that was a little too cooked for my tastes)
9
9. Cool in pan on rack for 20 minutes.
10
10. Remove bread from pan, and completely cool.

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 Cups all-purpose flour, 1 Teaspoon salt, 1 Teaspoon baking soda, 1 Teaspoon baking powder, and more.

Yes, 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.

Zucchini Bread

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