Zucchini Bread


3 eggs
2 cups sugar
1 cup vegetable oil
2 cups unpeeled, coarsely grated zucchini
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon cinnamon
1 cup coarsely chopped walnuts


Preheat oven to 350 degrees F. Grease two 9x5x3-inch loaf pans. In a large bowl, beat the eggs until light and fluffy. Add the sugar, oil, zucchini, and vanilla extract, and mix lightly but until well blended.

In a separate bowl, combine the flour, salt, baking powder, baking soda, and cinnamon, and mix well. Stir the flour mixture into the egg-zucchini mixture, stirring until well blended. Fold in the nuts.

Divide the batter evenly between the two pans and bake for 1 hour, or until a knife or toothpick inserted in the middle of one of the loaves comes out clean.

This bread freezes well, and it makes a great breakfast or quick snack.


2 loaves


The Combes Family Inn, Ludlow, Vermont


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I'm sure this recipe is

I'm sure this recipe is delicious but ever since my mom gave me one that had crushed pineapple in it, I've never used any other recipe since. It can be found on www.cooks.com if you're interested. Very moist.

I've been making zucchini

I've been making zucchini bread for years. I've found that 3 cups of grated zucchini can be used if the final cup is drained well. I think the bread needs the moisture from the other 2 cups. The extra cup of the vegetable just seems to add more flavor and bulk. This is a fine recipe. Thanks for sharing.

Cool Completely The recipe

Cool Completely
The recipe didn't mention that you need to let the bread cool completely before slicing. If it isn't cool, you may as well "slice" it with a rolling pin. You'll get the same results.

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I add 1 cup of drained

I add 1 cup of drained pineapple and 1 cup of raisins to this recipe and its very moist.

I've been making zucchini

I've been making zucchini bread for years and ALWAYS get rave reviews. Imagine my surprise to find that the zucchini bread recipe I've been making is this one. The only difference is the order that I add the ingredients. Will try this way and see if it's any better - although it is so good, I can't imagine getting better results. And yes, your other viewer is right - you can't slice this until it is cool. I allow it to stand for an hour and then refrigerate it. I slice it on the next day and many times, I then freeze it.

I add wheatgerm to my recipe.

I add wheatgerm to my recipe. It gives the bread a heartier taste.