Shirley's Zucchini Bread

Shirley's Zucchini Bread Recipe

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Brenda Young


This is my mother's recipe for zucchini bread. It is moist and wonderful. Everyone who tries it loves it. It's a great way to use those baseball bat sized zucchini's that are hidden in your garden!


★★★★★ 1 vote

Makes 2 loaves
30 Min
1 Hr 15 Min


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2 c
3 c
1 tsp
each: salt, cinnamon, baking powder and baking soda
1 c
vegetable oil
3 large
2 tsp
3 c
grated, raw zucchini
3/4 to 1 c
any or all: raisins, coconut, chopped pecans or walnuts

How to Make Shirley's Zucchini Bread


  • 1Combine and mix well:
    2 cups sugar
    3 cups flour
    1 teaspoon each: Salt, cinnamon, baking powder and baking soda.
  • 2Add:
    1 cup vegetable oil
    3 large eggs
    2 teaspoons vanilla.
  • 3Add:
    3 cups grated zucchini.
    3/4 to 1 cup each or all: Raisins, coconut, chopped pecans or walnuts.
  • 4Preheat oven to 350.

    Grease and flour two loaf pans.

    Divide between the two loan pans and bake for one
    hour. Use toothpick to check for doneness. Start checking at 1 hour.

    When done, let stand for 15 minutes and remove from pans. Cool on racks.

Printable Recipe Card

About Shirley's Zucchini Bread

Course/Dish: Sweet Breads

Show 6 Comments & Reviews

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