Cookstr.com

Zucchini Bread

Updated October 25, 2016
This image courtesy of Shutterstock

 

Makes2 loaves, or 24 slices

Cooking MethodBaking

CostInexpensive

Easy

Make Ahead RecipeYes

Kid FriendlyYes

OccasionFamily Get-together

Dietary ConsiderationKosher, Lactose-free, Peanut Free, Soy Free, Vegetarian

EquipmentElectric Mixer

MealBrunch, Tea

Taste and TextureChewy, Nutty, Savory, Sweet

Type of DishQuickbreads

Ingredients

  • 3 cups (750 mL) all-purpose flour
  • 1 tsp (5 mL) ground cinnamon
  • 1 tsp (5 mL) baking powder
  • ½ tsp (2 mL) salt
  • ¼ tsp (1 mL) baking soda
  • 3 extra-large eggs
  • 1 cup (250 mL) granulated sugar
  • 1 cup (250 mL) packed light brown sugar
  • 2 cups (500 mL) canola oil
  • 2 tsp (10 mL) vanilla
  • 2 cups (500 mL) shredded zucchini
  • 1¾ cups (425 mL) walnut pieces

Instructions

  1. Preheat oven to 325°F (160°C) and grease and flour two 9- by 5-inch (2 L) loaf pans. Sift together flour, cinnamon, baking powder, salt and baking soda; set aside. Using an electric mixer, beat eggs, sugar and brown sugar until fluffy. Add oil and vanilla in a slow, steady stream, mixing constantly. Stir in flour mixture alternately with zucchini, making 3 additions of flour mixture and 2 of zucchini. Stir in nuts. Pour into prepared pans and bake for 75 minutes, or until a tester inserted in the center of a loaf comes out with a crumb clinging to it. Let cool in pans on a wire rack for 30 minutes. Remove from pans while warm.

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Thanks so much for the recipe! It will be a family favorite from now on. I did appreciate the comments below. I made a couple of changes to the recipe. My husband cannot have nuts so I omitted them and added chocolate chips. I also decreased the oil and used applesauce instead. The result was good. My son (healthy athlete) even liked it, which is a huge compliment! I wonder if anyone else has tried any other variations with good results?

This recipe so easy and and good, I cut the oil amount down by 1/2 cup and added a banana.

Hi Anita! So glad to hear you liked the recipe! Thanks for commenting!

better check the quantity of oil.....2 CUPS?? I made it according to your amounts and ended up with watery garbage that I had to throw out!! Or maybe the quantity of flour??

This will become my favorite zucchini bread reciepe. It has so much flavor, along with acrispy crust. I used walnut halfs and loved the large nuts throughout.

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