Zucchini Bread Recipe

Name: Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cup Shredded zucchini; 3 Eggs; 2 cup Granulated sugar; 3 cup All purpose flour; 1 tbsp Salt; 1/2 tsp Baking powder; 1 tsp Baking soda; 1 tbsp Cinnamon; 1 cup Veg. Oil; 1 tsp Vanilla

Servings: persons

1
Preheat oven to 350.
2
Spray loaf pan.
3
Cut ends off zucchini and shred on a cheese grater (small holes) 2 cups or one large zucchini.
4
Add shredded zucchini to bowl and combine all ingredients just untIl moistened.
5
Do not over mix!
6
Pour batter into sprayed loaf pan(s)or muffin pan.
7
Bake at 350 for 55 mins or until a knife comes out clean from poking the middle.
8
(I usually just make one big loaf but if your want your loaf to be a little smaller and cook for a shorter time you can use two pans)

1386

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: 2 cup Shredded zucchini, 3 Eggs, 2 cup Granulated sugar, 3 cup All purpose flour, 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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