Zucchini Kahlua Bread Recipe

Name: Zucchini Kahlua Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup vegetable oil; 1 cup sugar; 1 cup brown sugar; 3 eggs, lightly beaten; 1 cup grated raw zucchini, dried with paper towels; 1/2 cup grated carrot; 8 ounces crushed pineapple, drained; 2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1 teaspoon salt; 3 teaspoons cinnamon; 3 tablespoons Kahlua; 1 cup chopped pecans

Servings: persons

1 cup vegetable oil
1 cup sugar
1 cup brown sugar
3 eggs, lightly beaten
1 cup grated raw zucchini, dried with paper towels
1/2 cup grated carrot
8 ounces crushed pineapple, drained
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
3 teaspoons cinnamon
3 tablespoons Kahlua
1 cup chopped pecans

1
Preheat oven to 350 degrees.
2
In a large mixing bowl, on medium speed, blend oil and sugars.
3
Add eggs, zucchini, carrots and pineapple.
4
Mix dry ingredients together and add to the sugar mixture and mix well.
5
Fold in nuts and Kahlua.
6
Lightly spray two loaf pans with Pam.
7
Divide the mixture evenly between the two loaf pans.
8
Bake for 40-45 minutes.

1508

kcal

Calories

Fat

170

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 14 ingredients. The key ingredients include: 1 cup vegetable oil, 1 cup sugar, 1 cup brown sugar, 3 eggs, lightly beaten, and more.

Yes, Zucchini Kahlua 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 Kahlua Bread

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