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Zucchini Bread


Zucchini bread is delicious any time of year, but especially good when the fresh zucchini is ready in your garden. Serve as dessert with a dollop of whipped cream, or toast for breakfast or a snack.

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Rate this recipe 4.5/5 (13 Votes)


  • 3 cups flour, sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 3 tablespoons cinnamon
  • 1 cup vegetable oil
  • 2 cups sugar
  • 3 eggs
  • 2 cups grated zucchini
  • 1 teaspoon vanilla
  • 1/2 cup chopped nuts


Servings 2
Preparation time 15mins
Cooking time 75mins


Step 1

Blend oil and sugar in a large bowl. Beat in eggs, one at a time.

Sift dry ingredients in a medium bowl. Slowly add to the wet ingredients and beat thoroughly. Stir in the zucchini, vanilla and nuts.

Pour into greased and floured 8 1/2 x 4 1/2 inch pan. Bake at 325°F for one hour. Bake 10 extra minutes if using glass pan. Makes 2 loaves.

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