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 Flour; 1 teaspoon Baking Powder; 1 teaspoon Salt; 3 cups Shredded Zucchini; 1/3 cups Vanilla Almond Milk; 2/3 cups Vegetable Oil; 1 teaspoon Vanilla; 2 Eggs; 1 cup Packed Brown Sugar; 1 teaspoon Nutmeg; 2 teaspoons Cinnamon; 1/2 cups Chopped Walnuts; 1/2 cups Shredded Unsweetened Coconut

Servings: persons

3 cups Flour
1 teaspoon Baking Powder
1 teaspoon Salt
3 cups Shredded Zucchini
1/3 cups Vanilla Almond Milk
2/3 cups Vegetable Oil
1 teaspoon Vanilla
2 Eggs
1 cup Packed Brown Sugar
1 teaspoon Nutmeg
2 teaspoons Cinnamon
1/2 cups Chopped Walnuts
1/2 cups Shredded Unsweetened Coconut

1
Preheat oven to 3500F and grease the bottom of a 9x9x2 loaf pan.
2
In a large bowl stir together the flour, baking powder and salt.
3
In another bowl stir together the zucchini, milk, oil, vanilla, eggs, sugar and spices. Slowly stir the zucchini mixture into the flour. Once mixture is completely combined, fold in the walnuts and coconut.
4
Pour into prepared pan and bake for 55 to 65 minutes or until a toothpick inserted into the middle comes out clean.
5
Turn bread out onto a cooling rack and allow to cool for 5 to 10 minutes before cutting.

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 13 ingredients. The key ingredients include: 3 cups Flour, 1 teaspoon Baking Powder, 1 teaspoon Salt, 3 cups Shredded Zucchini, 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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