Zucchini Bread Recipe
This is by far everyone's most favorite zucchini bread recipe! It's filled with shredded zucchini, carrots, and we prefer adding crunchy walnuts—just like mom used to make!
Servings: 24 slices
Calories: 228kcal
Ingredients
- 1 cup vegetable oil
- 2 cup sugar
- 3 eggs
- 2 cup zucchini grated
- 1/4 cup carrot grated (optional)
- 3 tsp vanilla
- 3 cup flour
- 1 tbsp cinnamon
- 1 tsp salt
- 1 tsp baking soda
- 1/2 cup walnuts optional
Instructions
- Preheat oven to 350 degrees.
- Grease two 8X4 loaf pans (I prefer PAM baking spray) or line 24 muffin cups with paper liners.
- In a large mixing bowl, beat eggs. Mix in sugar, oil, zucchini, carrot and vanilla.
- Combine flour, cinnamon, baking soda, baking powder and salt. One cup at a time, gently fold into wet ingredients and stir.
- Add nuts to mixture or divide batter and pour into pans, sprinkling nuts on top.
- Bake loaves for 60 minutes or until a cake tester inserted into the center comes out clean (muffins take 20-25 minutes).
Notes
You can leave out the carrot and add an additional 1/4 of grated zucchini.
Nutrition
Serving: 24serving | Calories: 228kcal | Carbohydrates: 30g | Protein: 3g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 20mg | Sodium: 159mg | Potassium: 66mg | Fiber: 1g | Sugar: 17g | Vitamin A: 273IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg