Zucchini Bread


Preheat oven to 325°. Lightly grease 2 loaf pans (I use Pam).

3 Eggs
1 Cup vegetable oil
1 ½ Cups white sugar
3 Cups flour
1 Tsp. baking soda
¼ Tsp. baking powder
½ Cup of nuts (Opt.) pecans are great
2 Cups peeled and grated Zucchini
2 Tsp. Vanilla
1 Tsp. salt
1 Tbls. cinnamon


Beat eggs until lemony in color. Add oil, sugar and vanilla then beat well with electric mixer. Next add baking soda, baking powder and cinnamon. Mix until combined. Last add flour, mix lightly, then add Zucchini and mix until combined. Don’t over mix quick breads or muffins or they won’t rise very well. Mix just until all flour is moistened.

Pour in pans and bake for 1 hour or until done. Test by inserting a toothpick in center of bread. Toothpick should come out clean. This bread freezes well.


This bread freezes well.

Servings: 12 servings
Recipe Difficulty: Easy
Preparation Time: 20 Min.
Cooking Time: 1 Hour
Country: USA