Zucchini Bread
- 20m Prep Time
- 50m Cook Time
- 1h 20mReady In
A moist and tender zucchini bread with cinnamon and nuts, perfect for using up garden zucchini. This family recipe yields two loaves.
Ingredients
- 237 ml vegetable oil
- 473 ml granulated sugar
- 3 eggs beaten
- 710 ml all-purpose flour
- 1.23 ml baking powder
- 4.93 ml baking soda
- 4.93 ml salt
- 4.93 ml ground cinnamon
- 473 ml raw zucchini finely chopped or grated
- 237 ml chopped nuts
- 9.86 ml vanilla extract
Nutrition (per serving, estimated)
Estimated based off 10 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 15.3 mg
- Iron: 0.99 mg
- Magnesium: 11 mg
- Phosphorus: 44.9 mg
- Potassium: 45.5 mg
- Zinc: 0.32 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 237 ml vegetable oil
- 473 ml granulated sugar
- 710 ml all-purpose flour
- 1.23 ml baking powder
- 4.93 ml baking soda
- 4.93 ml salt
- 4.93 ml ground cinnamon
- 237 ml chopped nuts
- 9.86 ml vanilla extract
Prepare
- Beat 3 eggs
- 473 ml raw zucchini, finely chopped or grated
Let's Cook
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Step 1.
Preheat the oven to 350°F. Grease and flour two 9-by-5-by-3-inch glass or metal loaf pans.
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Step 2.
In a large bowl, combine the vegetable oil, granulated sugar, and beaten eggs. Stir with a spoon until well blended.
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Step 3.
Add the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon to the bowl. Mix until just combined; do not overmix.
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Step 4.
Fold in the finely chopped or grated zucchini (including some skin for color), chopped nuts (walnuts or pecans), and vanilla extract until evenly distributed.
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Step 5.
Divide the batter evenly between the prepared loaf pans. Bake for 50 minutes, or until a knife inserted into the center of a loaf comes out clean.
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Step 6.
Place the pans on a wire rack and let cool for about 10 minutes, until the pans are cool enough to handle. Then tap the loaves out onto the rack and let them cool completely before slicing.