Zucchini Bread

  • Yield : 2 (8x4inch) pans
  • Prep Time : 10m
  • Cook Time : 1m
  • Ready In : 1m

I had never really tried zucchini bread because of the name. But, the vegetable drawer in the fridge was full of zucchinis, and this recipe had so many great reviews online, I had to give it a try; And I’m glad I did!!! You do not taste zucchini at all, and it makes this quick bread really moist. It comes out perfect every time!


  • 3 eggs
  • 2 cups white sugar
  • 1 cup vegetable oil
  • 1 tbsp vanilla extract
  • 2 cups grated zucchini
  • 2 cups all-purpose flour
  • 1 1/2 tsp cinnamon
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1 tsp salt
  • 1/2 cup chopped walnuts


Step 1

Preheat oven to 350*F and grease two 8x4 inch loaf pans.

Step 2

Beat the eggs in a KitchenAid or mixing bowl with an electric mixer until frothy. Slowly add the sugar, while continually beating. Stir the oil and vanilla into the egg mixture; continue beating until mixture is thick. Add the zucchini to the mixture and stir.

Step 3

Mix the flour, cinnamon, baking soda, baking powder, and salt together in a separate bowl. Pour into wet mixture and stir until just combined. Add the chopped walnuts and stir. Divide the batter between the pans.

Step 4

Bake for an hour, and then cool for 10 minutes. *it also freezes well*

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Nutritional Info

This information is per serving.

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