Zucchini Squash Bread Recipe

Name: Zucchini Squash Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 3 eggs or substitute; 1 c. vegetable oil; 2 c. sugar; 3 c. plain all-purpose flour; 3 tsp. cinnamon; 1 tsp. baking soda; 1 tsp. salt; 1/4 tsp. baking powder; 3 tsp. vanilla; 1/2 c. chopped pecans; 2 c. shredded zucchini squash

Servings: persons

3 eggs or substitute
1 c. vegetable oil
2 c. sugar
3 c. plain all-purpose flour
3 tsp. cinnamon
1 tsp. baking soda
1 tsp. salt
1/4 tsp. baking powder
3 tsp. vanilla
1/2 c. chopped pecans
2 c. shredded zucchini squash

1
Sift flour once, measuring 3 cups.
2
Sift flour, soda, salt, baking powder and cinnamon together.
3
Beat eggs one at a time in separate bowl; add oil, sugar and vanilla.
4
Mix in dry ingredients.
5
Add squash and pecans, mixing well.
6
Bake in 2 well-greased 9 x 5 x 3-inch loaf pans 1 hour and 15 minutes at 350u00b0.
7
Delicious served warm with butter.
8
(Can be wrapped in foil and frozen.)

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 11 ingredients. The key ingredients include: 3 eggs or substitute, 1 c. vegetable oil, 2 c. sugar, 3 c. plain all-purpose flour, and more.

Yes, Zucchini Squash 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 Squash Bread

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