Zucchini Bread

Beverley Williams


Wrap tightly to store. Keeps up to 10 days in the refrigerator.


☆☆☆☆☆ 0 votes

2 loaves
20 Min
1 Hr


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  • 3 c
    all purpose flour
  • 2 c
    finely grated zucchini
  • 2 c
  • 1 tsp
    each salt, baking soda and baking powder
  • 3
    eggs, beaten
  • 1 c
    vegetable oil
  • 1 tsp
  • 1/2 tsp
  • 2 tsp
  • 1 c
    walnuts, chopped

How to Make Zucchini Bread


  1. Preheat oven to 350 degrees
  2. Spray 2 8x4 inch loaf pans with cooking spray.
  3. Place zucchini, sugar, oil, vanilla and eggs in a large bowl. Stir to mix well.
  4. Add remaining ingredients except nut. Stir to mix.
  5. Stir in nuts.
  6. Pour into prepared pans. Half the batter in each.
  7. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool (on a cooling rack) in the pans for 15 minutes.
  9. Remove from the pans and cool completely on racks. Be sure you cool them right side up.
  10. Slice and serve.

Printable Recipe Card

About Zucchini Bread

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

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