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Zucchini Bread


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  • 2.5 cups all purpose flour
  • 1.5 teaspoons cinnamon
  • 2.25 teaspoons baking soda
  • 1.5 teaspoons salt
  • .25 teaspoons baking powder
  • 3 large eggs
  • 2 cups sugar
  • 1/2 cup canola oil
  • 1/2 cup apple juice
  • 1.5 teaspoons vanilla
  • 3 cups grated zucchini (this was about three large zucchini)


Adapted from


Step 1

Preheat oven to 375 degrees with the racks set at the center.

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

Using the paddle attachment, beat the eggs until frothy in a stand mixer. Beat in the sugar. Add oil, apple juice and vanilla and beat until thick and lemon colored.

Add the flour and grated zucchini to the egg mixture and mix until just blended.

Pour into 2 greased and floured loaf pans (or muffin tins with liners). Bake for 10 minutes at 375 degrees. Then lower the heat to 350 degrees and bake for another 40-60 minutes. The loaves will have dark, cracked tops and a toothpick inserted in a crack will come out clean.

Cool for 15 minutes on a rack before removing from the pans.

Wrapped in airtight plastic wrap, they can be stored for up to one year in the freezer.


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