This tasty zucchini bread can be eaten as a dessert or snack. Serve warm or cooled.

Zucchini Bread
Level: Easy Prep:  Yield: 16 servings
Total:  Inactive:  Serving Size: 1 slice

Ingredients

  • 3 eggs
  • 1 cup sugar
  • 1/4 cup vegetable oil (or cooking oil of your choice)
  • 2 cups zucchini (grated)
  • 1/2 teaspoon vanilla
  • 1 1/2 cups flour (all-purpose)
  • 1 1/2 cups whole wheat flour
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 cup raisins

Directions

  1. Wash hands with soap and water.
  2. Preheat oven to 325°F
  3. Lightly grease and flour a 9x5 loaf pan.
  4. In a large mixing bowl, beat eggs lightly. Add sugar, oil, zucchini, and vanilla and beat.
  5. In a separate bowl, measure dry ingredients and stir to combine. Add raisins.
  6. Add dry ingredients to the egg mixture. Stir just until all ingredients are moistened.
  7. Spoon into loaf pan.
  8. Bake at 325°F for 50 minutes. Test for doneness by inserting a toothpick in the center. It should come out dry.
  9. Allow the loaf to cool 5 to 10 minutes before turning out onto a cooling rack.
  10. Serve warm or allow to cool before slicing.

Cook's Note

Zucchini is in season in summer. Even the blossoms can be eaten!

 

Nutrition Facts

### servings per recipe
Serving size: ### oz
Calories ### per serving

Contents % Daily Value
Total Fat ##g ##%
Unsaturated Fat ##g ##%
Saturated Fat ##g ##%
Trans Fat ##g ##%
Cholesterol ##mg ##%
Sodium ###mg ##%
Total Carbohydrate ##mg ##%
Dietary Fiber ##g ##%
Total Sugars ##g ##%
Incl. Added Sugars ##g ##%
Protein ##g ##%
Vitamin D ##mcg ##%
Vitamin E ##mg ##%
Calcium ##mg ##%
Iron ##mg ##%
Potassium ##mg ##%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
 
Mazzullo, N. 2025, Zucchini Bread, Extension | University of Nevada, Reno, Recipes

Learn more about the author(s)

Natalie Mazzullo
Natalie Mazzullo
Hans Weding
Hans Weding
 

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