Zucchini Bread


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A favorite of the family.

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Serving Size / Yield

2 servings


  • 1 3/4 C. sugar
  • 1 C. vegetable oil
  • 3 lg. eggs
  • 1 tsp. vanilla extract
  • 3 1/3 C. all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 1/2 C. shredded zucchini
  • 1 (8 oz.) can crushed pineapple, drained
  • 1 C. chopped pecans

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Preheat oven to 350°F. Grease and flour 2 (9x5-inch) loaf pans. In a large bowl, combine sugar, oil, eggs, and vanilla. Beat with an electric mixer until smooth. In a medium bowl, combine flour, baking soda, cinnamon, baking powder, and salt. Add to sugar mixture, beating until smooth. Stir in zucchini, pineapple, and pecans. Pour batter into prepared loaf pans. Bake 50 to 55 minutes, or until a tester inserted in center comes out clean. Let cool in pans on a wire rack 10 minutes. Remove from pans and cool completely on wire racks.

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