Zucchini Bread

Zucchini Bread

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Teri Colston


Everyone I know asks me to make this every season, it's soooo moist and scrumptious, it's hard to walk away from. Instead of making 1 lg loaf pan I make 6 minis and only bake them for 30-35 min, that way I have enough to share. Try it, you won't be sorry!


★★★★★ 1 vote

30 Min
1 Hr


  • 3
  • 3 c
  • 1 tsp
    salt (optional)
  • 1 tsp
    baking soda
  • 1/4 tsp
    baking powder
  • 2 tsp
  • 1 c
  • 2 c
    zucchini (peeled and grated)
  • 1 tsp
    vanilla extract
  • 3 c
    granulated sugar
  • 3/4 c
    nuts (optional)

How to Make Zucchini Bread


  1. Mix flour, salt, soda, cinnamon, and baking powder; set aside.
  2. Beat eggs until foamy, add sugar, oil, zucchini and vanilla; mix well. Add flour mixture, mix until blended. Fold in nuts (optional) Divide dough and place in two 9x5x2" greased loaf pans and bake for 1 hour at 325 degrees or 4 greased mini loaf pans for 40 minutes
  3. May need more flour depending on moistness of zucchini

Printable Recipe Card

About Zucchini Bread

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

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