zucchini bread

Recipe by
Beverley Williams
San Antonio, TX

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

yield 2 loaves
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For zucchini bread

  • 3 c
    all purpose flour
  • 2 c
    finely grated zucchini
  • 2 c
    sugar
  • 1 tsp
    each salt, baking soda and baking powder
  • 3
    eggs, beaten
  • 1 c
    vegetable oil
  • 1 tsp
    cinnamon
  • 1/2 tsp
    nutmeg
  • 2 tsp
    vanilla
  • 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.

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