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Zucchini Bread

This easy Zucchini Bread recipe is the best way to use up your zucchini harvest, guaranteed that even the veggie-haters will love it!
Prep Time10 minutes
Cook Time40 minutes
Course: Dessert
Cuisine: American
Keyword: zucchini, zucchini bread
Servings: 8
Calories: 514kcal
Author: Kasey Schwartz

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 3 eggs
  • 1 cup vegetable oil
  • 3 teaspoons vanilla extract
  • 2 ¼ cups white sugar
  • 2 cups grated zucchini
  • 1 cup chopped walnuts

Instructions

  • Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
  • Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
    3 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 tablespoon ground cinnamon
  • Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
    3 eggs, 1 cup vegetable oil, 3 teaspoons vanilla extract, 2 ¼ cups white sugar, 2 cups grated zucchini, 1 cup chopped walnuts
  • Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Nutrition

Calories: 514kcal | Carbohydrates: 95g | Protein: 9g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 453mg | Potassium: 196mg | Fiber: 3g | Sugar: 57g | Vitamin A: 95IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 3mg