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Zucchini Bread
Prep Time: 13 mins
Cook Time: 1 hr
Yield: 16 Servings
Ingredients
- 2 cups all-purpose flour
- 1 1⁄2 cups white sugar
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 3 large eggs
- 2 cups zucchini, shredded (do not squeeze excess moister from zucchini)
- 3⁄4 cup neutral flavored oil
- 1 tablespoon vanilla
Directions
Preheat the oven to 350˚F. Prepare two 8×4 loaves with non-stick cooking spray
- In a large bowl combine dry ingredients and mix to combine
- Mix together oil, sugars, eggs, and vanilla until fully combined.
- Add dry ingredients to wet ingredients and mix until just combined. Fold in zucchini, be sure not to over-mix.
- Divide batter evening between the two loaf pans and bake for 50-60 minutes or until a toothpick comes out clean.
- Cool loaves in the pans for 10 minutes before removing the loaves to cool on a wire rack.