Zucchini Bread

Updated April 1, 2022

This zucchini bread recipe makes two moist and delicious loaves of zucchini bread. When you have surplus zucchini, shred and freeze it in 1-cup portions for zucchini bread or muffins any time of the year.
Ingredients:

3 large eggs
1 cup canola oil
2 cups shredded zucchini
1 3/4 cups sugar
1/4 teaspoon baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
2 teaspoons vanilla
1 cup chopped walnuts (or pecans)
2 cups all-purpose flour

Instructions:

Preheat the oven to 350 F.
Grease and flour two 9-by-5-by-3-inch loaf pans.
Put zucchini in strainer and press or squeeze out excess liquid.
In a mixing bowl, beat eggs, sugar, and oil together.
Add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts. Mix together with a wooden spoon.
Add the drained zucchini. Mix well and spoon into the prepared loaf pans.
Bake for about 1 hour, until a toothpick inserted in the center comes out clean.

Serves 24

Calories per serving: 219
Fat per serving: 12.9g

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Zucchini Bread