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Zucchini Quick Bread

Fresh zucchini for Zucchini Quick Bread

Classic combinations of ingredients and nuts to tempt you into a sumptuous oblivion in this Zucchini Quick Bread. Cinnamon spices nicely, walnuts add crunch and raisins a sweet chewy flavor. A bit of wheat germ adds a dose of healthful nutrition. Freezes well for unexpected company.

Ingredients

3 eggs
1 cup vegetable oil
1-1/2 cups packed brown sugar
2 cups grated zucchini
2 teaspoons vanilla extract
1 cup all-purpose flour
1 cup whole wheat flour
1/4 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
3 teaspoons ground cinnamon
1 cup raisins (optional)
1 cup chopped walnuts (optional)
1/4 cup wheat germ

Directions

In a large bowl, combine eggs, oil, sugar, zucchini, and vanilla. Mix well. Add flours, baking powder, soda, salt, wheat germ, and cinnamon; stir to combine. Stir in raisins and nuts, if desired.

Bake at 350 degrees for 1 hour, or until a tester inserted in the center comes out clean.

Nutrition Information

Recipe makes 1 9-inch loaf.

Zucchini Bread II

Extra dense with zucchini, this loaf has the classic combination of cinnamon and nuts to tempt you into a sumptuous oblivion.

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons ground cinnamon
1/4 teaspoon baking powder
3 eggs
2 cups white sugar
3 teaspoons vanilla extract
1 cup vegetable oil
3 cups grated zucchini
1 cup chopped walnuts (optional)

Preheat oven to 350 degrees.

Sift together flour, salt, soda, cinnamon, baking powder. Beat eggs. Add and mix well sugar, vanilla, and oil. Add zucchini to egg mixture. Add dry ingredients, mixing well. Stir in nuts if desired. Pour into 2 ungreased loaf pans.

Bake at 350 degrees for 1 hour. Makes 2 loaves.

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