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 (750 mL) all-purpose flour; 1 tsp (5 mL) ground cinnamon; 1 tsp (5 mL) baking powder; 1/2 tsp (2 mL) salt; 1/4 tsp (1 mL) baking soda; 3 extra-large eggs; 1 cup (250 mL) granulated sugar; 1 cup (250 mL) packed light brown sugar; 2 cups (500 mL) canola oil; 2 tsp (10 mL) vanilla; 2 cups (500 mL) shredded zucchini; 1 3/4 cups (425 mL) walnut pieces

Servings: persons

3 cups (750 mL) all-purpose flour
1 tsp (5 mL) ground cinnamon
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) baking soda
3 extra-large eggs
1 cup (250 mL) granulated sugar
1 cup (250 mL) packed light brown sugar
2 cups (500 mL) canola oil
2 tsp (10 mL) vanilla
2 cups (500 mL) shredded zucchini
1 3/4 cups (425 mL) walnut pieces

1
Preheat oven to 325F (160C) and grease and flour two 9- by 5-inch (2 L) loaf pans.
2
Sift together flour, cinnamon, baking powder, salt and baking soda; set aside.
3
Using an electric mixer, beat eggs, sugar and brown sugar until fluffy.
4
Add oil and vanilla in a slow, steady stream, mixing constantly.
5
Stir in flour mixture alternately with zucchini, making 3 additions of flour mixture and 2 of zucchini.
6
Stir in nuts.
7
Pour into prepared pans and bake for 75 minutes, or until a tester inserted in the center of a loaf comes out with a crumb clinging to it.
8
Let cool in pans on a wire rack for 30 minutes.
9
Remove from pans while warm.

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 12 ingredients. The key ingredients include: 3 cups (750 mL) all-purpose flour, 1 tsp (5 mL) ground cinnamon, 1 tsp (5 mL) baking powder, 1/2 tsp (2 mL) 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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