Zucchini Bread Recipe

Name: Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups All-purpose Flour; 1 teaspoon Salt; 1 teaspoon Baking Soda; 1/2 teaspoons Baking Powder; 3 teaspoons Cinnamon; 3 Eggs, Beaten; 1-1/2 teaspoon Vanilla Extract; 1 cup Vegetable Oil; 1 cup Sugar; 2 cups Grated Zucchini; 1 cup Raisins Or Walnuts (or A Mix Of Both)

Servings: persons

3 cups All-purpose Flour
1 teaspoon Salt
1 teaspoon Baking Soda
1/2 teaspoons Baking Powder
3 teaspoons Cinnamon
3 Eggs, Beaten
1-1/2 teaspoon Vanilla Extract
1 cup Vegetable Oil
1 cup Sugar
2 cups Grated Zucchini
1 cup Raisins Or Walnuts (or A Mix Of Both)

1
Preheat oven at 350u00b0F.
2
Grease and flour a loaf pan. You can also line the bottom of the pan with a piece of parchment paper.
3
In a mixing bowl, whisk the flour, salt, baking powder, baking soda and cinnamon. Set aside.
4
In another mixing bowl, beat eggs, vanilla, vegetable oil and sugar.
5
Reduce the speed of your electric mixer and add the dry ingredients. Mix until combined, then fold in the grated zucchini and mix well.
6
Finally, incorporate the raisins/walnuts.
7
Pour the batter into the prepared pan. Bake for 1 hour and 15 minutes or until a toothpick inserted into the loaf comes out clean.

1452

kcal

Calories

Fat

133

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: 3 cups All-purpose Flour, 1 teaspoon Salt, 1 teaspoon Baking Soda, 1/2 teaspoons 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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