Zucchini Bread Recipe

Name: Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 2 ½ cups shredded zucchini; 1 cup vegetable oil; 3 eggs; 1 teaspoon vanilla; 2 cups sugar; 3 cups all-purpose flour; 1 teaspoon baking soda; ¼ teaspoon baking powder; 1 teaspoon salt; 1 teaspoon cinnamon

Servings: persons

1
Beat sugar into mix until it is thoroughly creamed.
2
Once liquids and sugar are well mixed, add flour, baking soda, baking powder, salt, and cinnamon.
3
Mix until batter is well blended and even in texture.
4
The batter should be smooth, outside the zucchini shreds.
5
If its not, add a little juice from the zucchini.
6
Pour batter evenly into pans.
7
Bake for approximately 1 hour, or until bread is brown and springs back when gently pressed in the middle.

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: 2 ½ cups shredded zucchini, 1 cup vegetable oil, 3 eggs, 1 teaspoon vanilla, 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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