Zucchini Bread Recipe

Name: Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. all-purpose flour; 3/4 c. sugar; 1 c. coarsely chopped walnuts; 4 1/2 tsp. double-acting baking powder; 1/2 tsp. baking soda; 1 1/2 tsp. apple pie spice; 1 tsp. salt; 4 eggs; 1 tsp. vanilla; 3/4 c. honey; 2/3 c. salad oil; 2 c. grated zucchini

Servings: persons

3 c. all-purpose flour
3/4 c. sugar
1 c. coarsely chopped walnuts
4 1/2 tsp. double-acting baking powder
1/2 tsp. baking soda
1 1/2 tsp. apple pie spice
1 tsp. salt
4 eggs
1 tsp. vanilla
3/4 c. honey
2/3 c. salad oil
2 c. grated zucchini

1
Preheat oven to 325u00b0.
2
Grease two 8 1/2 x 4 1/2-inch loaf pans.
3
In a large bowl, mix flour, sugar, walnuts, baking powder, baking soda, apple pie spice and salt.
4
In a medium bowl, beat eggs slightly. Stir in honey, salad oil, zucchini and vanilla. Stir liquid mixture into flour mixture just until flour is moistened. Spread equally into loaf pans.
5
Bake 1 hour or until toothpick comes out clean.
6
Cool 10 minutes. Remove from pans. Makes 2 loaves.

1885

kcal

Calories

Fat

235

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 12 ingredients. The key ingredients include: 3 c. all-purpose flour, 3/4 c. sugar, 1 c. coarsely chopped walnuts, 4 1/2 tsp. double-acting baking powder, and more.

Yes, Zucchini Bread falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Zucchini Bread

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