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 whole wheat flour; 1 teaspoon salt; 1 teaspoon baking soda; 1 teaspoon baking powder; 3 teaspoons ground cinnamon; 3 eggs; ¼ cup vegetable oil; ¾ cup unsweetened applesauce; 1 cup white sugar; 1 cup brown sugar; 3 teaspoons vanilla extract; 3 cups grated zucchini; ½ cup flax seed

Servings: persons

3 cups whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
¼ cup vegetable oil
¾ cup unsweetened applesauce
1 cup white sugar
1 cup brown sugar
3 teaspoons vanilla extract
3 cups grated zucchini
½ cup flax seed

1
Grease and flour two 8 x 4 inch pans.
2
Preheat oven to 325 degrees.
3
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
4
Beat eggs, oil, vanilla, and sugar together in a large bowl.
5
Add sifted ingredients to the creamed mixture, and beat well.
6
Stir in zucchini until well combined.
7
Pour batter into prepared pans.
8
Bake for 40 to 60 minutes, or until tooth pick inserted in the center comes out clean.
9
Cool in pan on rack for 20 minutes.
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 13 ingredients. The key ingredients include: 3 cups whole wheat 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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