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Zucchini Bread

A classic recipe that makes short use of all of the leftover zucchini from your backyard garden!

Added by Kate on 2018-09-04

Set oven to 325 degrees F.

Bake for 70 minutes.

3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon cinnamon
1 cup canola or vegetable oil
3 large eggs
1 cup of white granulated sugar
1 cup of dark brown sugar
1 tablespoon of vanilla extract
2-2 1/2 cups of shredded zucchini
1 cup of chopped walnuts (optional)


  1. Preheat oven to 325 degrees and grease and flour two loaf pans and set aside.

  2. In a small bowl place and mix the dry ingredients consisting of 3 cups of flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt, and 1 tablespoon of cinnamon.

  3. In a larger mixing bowl add 1 cup vegetable oil, 3 large eggs, 1 cup of sugar, 1 cup of dark brown sugar, and 1 tablespoon vanilla extract and stir thoroughly.

  4. Gradually add the flour mixture one cup at a time to the wet ingredients.

  5. Add the shredded zucchini and chopped walnuts at this point, slowly working them into the batter.

  6. Spread evenly into the loaf pans.

  7. Bake for 70 minutes at 325°F.


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