This tasty zucchini bread can be eaten as a dessert or snack. Serve warm or cooled.
| 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
- Wash hands with soap and water.
- Preheat oven to 325°F
- Lightly grease and flour a 9x5 loaf pan.
- In a large mixing bowl, beat eggs lightly. Add sugar, oil, zucchini, and vanilla and beat.
- In a separate bowl, measure dry ingredients and stir to combine. Add raisins.
- Add dry ingredients to the egg mixture. Stir just until all ingredients are moistened.
- Spoon into loaf pan.
- Bake at 325°F for 50 minutes. Test for doneness by inserting a toothpick in the center. It should come out dry.
- Allow the loaf to cool 5 to 10 minutes before turning out onto a cooling rack.
- 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
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| Dietary Fiber ##g |
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| Total Sugars ##g |
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| Incl. Added Sugars ##g |
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| 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
