Zucchini Bread
📜 Collection: Unknown Twenty Six | ✍️ Attribution: Unattributed | 📂 Category: Bread A classic homemade zucchini bread recipe loaded with warm cinnamon and chopped nuts. Perfect for using up garden zucchini and serving warm with butter.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 1 hr 10 mins | None | 1 loaf |
🔪 Key Equipment
- Mixing bowl
- Loaf pan
- Measuring cups
- Measuring spoons
Ingredients
Batter Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3 | Eggs | Beaten |
| 2 cups | Sugar | None |
| 3 tsp | Vanilla | None |
| 1 tsp | Salt | None |
| 1 cup | Oil | None |
| 3 tsp | Cinnamon | None |
| 3 tsp | Baking Powder | None |
| 1 tsp | Baking Soda | None |
| 3 cups | Flour | None |
| 3 cups | Zucchini | Shredded |
| 1 cup | Nuts | Chopped |
Instructions
Step 1: Mixing
- Combine the 3 beaten eggs, 2 cups sugar, 3 tsp vanilla, 1 tsp salt, 1 cup oil, 3 tsp cinnamon, 3 tsp baking powder, 1 tsp soda, and 3 cups flour in a large mixing bowl and mix well.
- Fold in the 3 cups shredded zucchini and 1 cup nuts until evenly incorporated.
Step 2: Baking
- Pour the batter into a greased loaf pan.
- Bake at 350° for 1 hr 10 min until golden brown and a toothpick inserted in the center comes out clean.
💡 Make-Ahead & Storage: Can be wrapped tightly in plastic wrap and stored at room temperature for up to 3 days or frozen for up to 3 months.
Original Recipe Scan
