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Zucchini Bread recipe

Put your bounty of zucchini to good use with this soft and delicious Zucchini Bread recipe (no yeast involved!). The recipe makes two loaves, one for now, and one for later! It is so flavorful and is filled with shredded zucchini, cinnamon and is a hit with the whole family.

Course Bread
Cuisine American
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 16
Calories 274 kcal
Author Lil Luna Contributor

Ingredients

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

Instructions

  1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).

  2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

  3. Beat eggs, oil, vanilla, and sugars together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.

  4. Bake for 55 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool. NOTE: Bake for 35-40 minutes for mini loaf pans.

Nutrition Facts
Zucchini Bread recipe
Amount Per Serving
Calories 274 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Cholesterol 20mg 7%
Sodium 239mg 10%
Potassium 191mg 5%
Total Carbohydrates 49g 16%
Dietary Fiber 1g 4%
Sugars 30g
Protein 4g 8%
Vitamin A 1.8%
Vitamin C 6.5%
Calcium 4.8%
Iron 9.3%
* Percent Daily Values are based on a 2000 calorie diet.