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Zucchini Bread Recipe

recipe-zucchinibread-1

Prep Time: 15 Minutes

Cook Time: 1 hour 10 minutes

Total Time: 1 hour 25 Minutes

Yield: 10-12 servings

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recipe-zucchinibread-1

Ingredients

  • 2-1/2 C. all-purpose flour
  • 2 tsp. Clabber Girl® Baking Powder
  • 2 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1 tsp. salt
  • 3 eggs
  • 1 C. sugar
  • 3/4 C. Crisco® Pure Vegetable or Canola Oil
  • 2 tsp. Spice Islands® Pure Vanilla Extract
  • 3 C. shredded zucchini, well drained

Directions

  1. Preheat oven to 350°F. Grease a 9 x 5-inch loaf pan,
  2. Combine flour, baking powder, cinnamon and salt in a large mixing bowl. Stir well and set aside.
  3. Whisk together eggs, sugar, oil and vanilla in a medium mixing bowl.
  4. Stir in zucchini until well blended.
  5. Add zucchini mixture to dry ingredients and stir until combined. Pour batter into prepared baking pan.
  6. Bake 60 to 70 minutes for 9 x 5-inch pan until loaf is deep brown and wooden pick inserted in center comes out clean. Cool in pan for 10 minutes and then transfer to wire rack.

Zucchini Bread Recipe

recipe-zucchinibread-1

Prep Time: 15 Minutes

Cook Time: 1 hour 10 minutes

Total Time: 1 hour 25 Minutes

Yield: 10-12 servings

Ingredients

  • 2-1/2 C. all-purpose flour
  • 2 tsp. Clabber Girl® Baking Powder
  • 2 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1 tsp. salt
  • 3 eggs
  • 1 C. sugar
  • 3/4 C. Crisco® Pure Vegetable or Canola Oil
  • 2 tsp. Spice Islands® Pure Vanilla Extract
  • 3 C. shredded zucchini, well drained

Directions

  1. Preheat oven to 350°F. Grease a 9 x 5-inch loaf pan,
  2. Combine flour, baking powder, cinnamon and salt in a large mixing bowl. Stir well and set aside.
  3. Whisk together eggs, sugar, oil and vanilla in a medium mixing bowl.
  4. Stir in zucchini until well blended.
  5. Add zucchini mixture to dry ingredients and stir until combined. Pour batter into prepared baking pan.
  6. Bake 60 to 70 minutes for 9 x 5-inch pan until loaf is deep brown and wooden pick inserted in center comes out clean. Cool in pan for 10 minutes and then transfer to wire rack.

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