Zucchini Bread Recipe

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Zucchini Bread

Trina Martell

By
@tmmartell

Just a little variance on an old favorite...

I send these to my son in college and to soldiers I've adopted through Soldiers' Angels. I can't seem to keep up with the demand.

Homemade goodies are always appreciated when you're far from home. When sending bake goods, package them with a food sealer to maintain freshness.


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Prep:

20 Min

Cook:

50 Min

Ingredients

STEP 1

3
eggs, beaten
1 c
vegetable oil
2 Tbsp
pure vanilla extract
1 c
sugar
1 c
brown sugar, firmly packed
2 c
zucchini, fresh & shredded

STEP 2

3 c
flour
1/2 tsp
baking powder
1 tsp
salt
1 tsp
baking soda
3 tsp
cinnamon
1 tsp
lemon peel
1 tsp
cardamon, ground
1 pinch
nutmeg
1 c
walnuts or pecans, chopped (optional)

Directions Step-By-Step

1
Preheat oven to 325*F.
2
Grease 2 bread pans (9 x 5) or mini-loaf pan (8 loaves).
3
Add ingredients in STEP 1 in order. Mix well.
4
In a separate bowl, mix all dry ingredients in STEP 2 and sift. Add to STEP 1 ingredients & mix well.
5
Fill pans 1/2 full. Bake for 45-50 minutes or until a toothpick inserted in the center of a loaf comes out clean.
6
Let sit for 10 minutes before removing loaf from pan.

About this Recipe

Course/Dish: Sweet Breads, Savory Breads