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5
from 1 vote
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!
Prep Time
15
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
15
minutes
mins
Course:
Bread
Cuisine:
American
Servings:
24
slices
Calories:
228
kcal
Author:
Andrea
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:
24
serving
|
Calories:
228
kcal
|
Carbohydrates:
30
g
|
Protein:
3
g
|
Fat:
11
g
|
Saturated Fat:
8
g
|
Cholesterol:
20
mg
|
Sodium:
159
mg
|
Potassium:
66
mg
|
Fiber:
1
g
|
Sugar:
17
g
|
Vitamin A:
273
IU
|
Vitamin C:
2
mg
|
Calcium:
13
mg
|
Iron:
1
mg