Zucchini Bread
Jennie Duncan
This Zucchini Bread is one of my favorites. It always comes out perfectly moist and totally delicious. It's a quick and simple bread recipe that I think you will love.
Prep Time 20 minutes mins
Cook Time 1 hour hr 20 minutes mins
Total Time 1 hour hr 40 minutes mins
Course Breakfast, Dessert
Cuisine American
Servings 24 servings
Calories 177 kcal
- 3 cups shredded zucchini (2-3 medium zucchinis)
- 1 ⅔ cup sugar
- ⅔ cup vegetable oil
- 2 teaspoons vanilla
- 4 large eggs
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon baking powder
Preheat oven to 350 degrees F. Prepare two 8 inch loaf pan with nonstick cook spray.
In a large mixing bowl mix together shredded zucchini, sugar, oil, vanilla, and eggs. Once mixed well stir in the remaining ingredients.
Pour batter into your prepared loaf pan.
Bake for 70-80 minutes of until a toothpick can be inserted and come out clean.
Once cooked through allow to cool in the pan for 10 minutes then remove from the pan and place on a cool rack to cool completely. Once cooked slice and serve.
Freezing Instructions:
To freeze this bread allow it to cool completely after baking. Once cooled wrap tightly in plastic wrap then place in the freezer.
This bread can stay in the freezer for 5-6 months.
When you are ready to eat it allow it to defrost completely in the fridge.
Calories: 177kcalCarbohydrates: 27gProtein: 3gFat: 7gSaturated Fat: 5gCholesterol: 27mgSodium: 200mgPotassium: 76mgFiber: 1gSugar: 14gVitamin A: 71IUVitamin C: 3mgCalcium: 13mgIron: 1mg