Zucchini Bread

Zucchini Bread Recipe

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Trina Martell


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.


★★★★★ 1 vote

20 Min
50 Min


  • STEP 1

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

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

How to Make Zucchini Bread


  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.

Printable Recipe Card

About Zucchini Bread

Course/Dish: Sweet Breads, Savory Breads

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