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 powder; 1 teaspoon baking soda; 1 ¾ cups sugar; 1 cup vegetable oil, of your choice; 2 medium zucchini, washed and shredded; 1 tablespoon fresh grated fresh lemon rind; 2 teaspoons vanilla; ½ cup coarsely chopped pecans

Servings: persons

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 ¾ cups sugar
1 cup vegetable oil, of your choice
2 medium zucchini, washed and shredded
1 tablespoon fresh grated fresh lemon rind
2 teaspoons vanilla
½ cup coarsely chopped pecans

1
Preheat oven to 350F
2
Beat eggs lightly in large bowl, stir in sugar, oil, zucchini, lemon rind and vanilla.
3
Add flour, salt, baking powder, baking soda.
4
Stir in pecans.
5
Spoon batter into well greased loaf pans, batter will be thick.
6
Bake for approximately 50 minutes, or until toothpick or cake tested inserted in center comes out clean.
7
Cool bread in pans for 10 minutes on wire rack, then remove from loaf pans and cool thoroughly.
8
***Once cooled,wrap in plastic wrap, and then foil.
9
Refrigerate or freeze.
10
Slice and eat after the bread has sat overnight or a good amount of time.

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 10 ingredients. The key ingredients include: 3 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking powder, 1 teaspoon baking soda, 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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