Zucchini Bread Recipe

4 from 4 votes

Nothing beats the comfort of mom's kitchen with this delectable Zucchini Bread. Filled with zucchini, carrots, and walnuts, it is one scrumptious treat!

Prep Time15

Cook Time1

Total Time1 15

Course: Bread

Cuisine: American

Servings: slices

Calories: 230kcal

Author: Andrea

Ingredients

1 cup vegetable oil
2 cup sugar
3 eggs
2 cup zucchini grated
1/4 cup carrot grated (optional)
3 teaspoons vanilla extract
3 cup all-purpose flour
1 tbsp cinnamon
1 teaspoon salt
1 tsp baking soda
1 tsp baking powder
1/2 cup walnuts optional

Instructions

Preheat oven to 350°F (175°C).
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 the mixture or divide the batter and pour into the 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 ¼ cup of grated zucchini.

STORE Zucchini Bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To FREEZE, wrap the loaves tightly in plastic wrap and foil or freezer bags, and store them for up to 3 months.

REHEAT individual slices in the microwave for 15-20 seconds or warm the whole loaf in a 350°F (175°C) oven for 10 minutes, wrapped in aluminum foil to maintain moisture.

Nutrition