Tuesday, February 21, 2012

Zucchini Bread

Zucchini is definitely one of my favorite veggies.  I love it fried and now I love it shredded and baked into zucchini bread.  

This recipe had a nice crunchy crust and yielded two loaves- perfect for giving as a gift.  My friends tried to decline the second loaf to take home but they didn't really protest after I wrapped it up for them. 

I made the recipe as written, except I didn't flour the pans cuz I forgot!  No harm done.  I also left out the walnuts because I didn't have any.  I added mini chocolate chips because I love chocolate chips, too.

Thanks again, allrecipes and thanks V Monte, whoever you are!  Your mom is awesome.


  • 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.