Thursday, September 16, 2010

Zucchini Bread

I don't like zucchini, but I love zucchini bread.  I made 4 loaves last week when someone gave me a HUGE zucchini from their garden.  It is so moist and yummy.

Here's the recipe I use:


  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 teaspoons ground cinnamon
  • 3 eggs
  • 1 cup vegetable oil
  • 2 1/4 cups white sugar
  • 3 teaspoons vanilla extract
  • 2 cups grated zucchini
  • 1 cup chopped walnuts


  1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
  2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
  4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
In case you want the nutritional info: 
Amount Per Serving Calories: 223 | Total Fat: 10g | Cholesterol: 26mg
You can freeze the extra loaves you make and they taste just as good.  I do like mine warm out of the oven with butter on it though.  Mmmm mmmm good.