Zucchini Bread Recipe

Name: Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggs; 2 cups sugar; 1 cup oil; 1 teaspoon salt; ¼ teaspoon baking powder; 2 cups grated raw zucchini (wash, cut ends off and grate, skin on); 3 teaspoons vanilla; 3 cups all-purpose flour; 1 teaspoon baking soda; 3 teaspoons cinnamon

Servings: persons

3 eggs
2 cups sugar
1 cup oil
1 teaspoon salt
¼ teaspoon baking powder
2 cups grated raw zucchini (wash, cut ends off and grate, skin on)
3 teaspoons vanilla
3 cups all-purpose flour
1 teaspoon baking soda
3 teaspoons cinnamon

1
Beat eggs until light and foamy.
2
Add sugar, oil, zucchini, and vanilla.
3
Mix lightly but well.
4
Combine dry ingredients and add to zucchini mixture.
5
Stir well.
6
Divide between 2 greased loaf pans.
7
Bake at 350 degrees for 1 hour.
8
Mini-loaves 15 - 17 minutes.
9
Cool in the pans.
10
Substitutions - 1) Use Splenda or similar sugar substitute for the Sugar.
11
2)1 cup applesauce for the cup of oil.
12
3)Flour can be divided 1-1/2 cups all-purpose and 1-1/2 cups whole wheat flour.
13
4)Use 2 tsp cinnamon and 1 tsp nutmeg for 3 tsp of cinnamon.

1393

kcal

Calories

Fat

176

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 10 ingredients. The key ingredients include: 3 eggs, 2 cups sugar, 1 cup oil, 1 teaspoon salt, 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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