Zucchini Bread.

Barbara Alden


Everyone that tastes this. Begs for the recipe.
Can be also used for pumpkin bread. Use a 1 lb. can pumpkin puree. Try dried cranberries instead of raisins.


★★★★★ 1 vote

16 Makes two loaves.
30 Min
1 Hr 5 Min


  • 1 c
    softened butter or margarine
  • 3 c
  • 3 large
    eggs room temperature
  • 3 c
    shredded zucchini squeezed dry. seeds removed if large.
  • 3 c
    sifted flour
  • 1 1/2 tsp
  • 1 tsp
    baking soda
  • 1 tsp
    baking powder
  • 1 tsp
  • 1 tsp
    clove, ground
  • 1/2 tsp
    freshly grated nutmeg. or canned if u don't have fresh
  • 1 tsp
  • 1 c
    chopped nuts
  • 1 c
    raisen' or cranberries

How to Make Zucchini Bread.


  1. Preheat oven to 350.
  2. Cream butter and sugar. Gradually beat in eggs one at a time.Add shredded zucchini and vanilla mixing to combine. Sift together the next 7 ingredients.Blend with zucchini mixture. Add raisins and nuts
  3. pour into 2 9x5x3 loaf pans or a large bundt pan. Bake for 60 to 65 mins. Or until a knife inserted come out clean.

Printable Recipe Card

About Zucchini Bread.

Course/Dish: Sweet Breads
Main Ingredient: Flour
Regional Style: American

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