Zucchini Bread

Zucchini Bread


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Forget banana bread and get creative with this zucchini bread! If you don’t eat it all in one sitting the bread makes great leftovers that can be stored for over a week.

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Time needed

40 min preparation + 1 hour cooking

Serving Size / Yield

24 slices


  • 2 cups grated zucchini
  • 3 cups flour
  • ¾ cup chopped walnuts
  • 1 cup vegetable oil
  • 2 ¼ cups sugar
  • 3 teaspoons vanilla extract
  • 3 eggs
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon cinnamon

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Preheat the oven to 325 degrees F. Grease a flour two bread pans. In a medium bowl, sift the flour, salt, baking powder, cinnamon, and baking soda together. In a separate large bowl, beat the eggs, vanilla, oil, and sugar together. Combine the two bowls and beat well. Stir in the zucchini and walnuts. Pour the batter into the two pans. Bake for 1 hour and let the bread cool in the pan for 20 minutes.

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