Zucchini Bread

Zucchini Bread

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3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
1 cup white sugar
1 cup vegetable oil
1 cup brown sugar
3 eggs
2 teaspoons vanilla extract
3 grated zucchini
1 cup chopped walnuts (optional)

In a large bowl combine flour, salt, baking soda, baking powder, and cinnamon. Whisk until combined. Set aside.

In a separate bowl, add white sugar and oil. Mix until creamy. Mix in brown sugar, eggs, and vanilla.
Add the dry mixture into the wet mixture and stir until combined. Fold the grated zucchini into the batter.

Pour batter into 2 greased and floured loaf pans. Bake in a 325 degree preheated oven for 50 to 60 minutes or until bread is golden and cooked all the way through. Let cool about 15 minutes before removing from pans. Makes 2 standard size loaves or up to 4 mini loaves.

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  1. Jan Phillips says:

    Since zucchini vary greatly in size, should it be 3 CUPS grated zucchini rather than 3 zucchini?

  2. Recently I purchased a jalapeño zucchini bread at a bake sale that was just delicious. Do you have any suggestions how to add these to this recipe? Fresh, canned ???? Also amount? Would be interested if anybody has ever made it using the peppers. Searched the web and nada. Thank you

    1. Amy Hanten says:

      Hi Kay.
      Yes, 3 cups zucchini. Thanks! -Amy