Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Print Recipe
5
from 1 vote
Old Fashioned Zucchini Bread
You're going to love this zucchini bread recipe. Made with fresh zucchini and cinnamon, this is a summer favorite perfect for using up garden zucchini.
Recipe makes 1 large loaf.
Prep Time
15
minutes
mins
Cook Time
35
minutes
mins
Cool Time
20
minutes
mins
Total Time
1
hour
hr
15
minutes
mins
Course:
Snack
Cuisine:
American
Diet:
Vegetarian
Servings:
10
slices
Calories:
430
kcal
Author:
Nicole Durham
Cost:
Recipe $3.87
Equipment
Measuring Cups
Measuring Spoons
Whisk
Mixing Bowl
9x5 Bread Loaf Pan
Ingredients
2
cups
zucchini, shredded (about 2 medium)
($1.78)
2
cups
all purpose flour
($0.26)
1
teaspoon
salt
($0.01)
1
teaspoon
baking soda
($0.01)
¼
teaspoon
baking powder
($0.01)
2
teaspoons
ground cinnamon
($0.16)
3
large
eggs
($0.45)
1
cup
vegetable oil
($0.70)
1
Tablespoon
vanilla extract
($0.09)
1 ½
cups
granulated sugar
($0.40)
US Customary
-
Metric
Instructions
Preheat the oven to 325 degrees F.
Shred your zucchini and place it onto a paper towel to allow some of the moisture to be absorbed. Set aside.
Grease your 9x5 bread loaf pan and set it aside.
Add the flour, salt, baking soda, baking powder, and cinnamon to a large mixing bowl.
Whisk well to combine. Set aside.
In another large mixing bowl, add the eggs, vegetable oil, vanilla extract, and sugar.
Whisk well until combined.
Stir the dry ingredients into the wet ones until no flour streaks remain.
The batter will be very thick at this point.
Add in the shredded zucchini.
Stir until the zucchini is well distributed. You will notice that the batter doesn't seem as thick anymore, thanks to the moisture in the zucchini.
Add the batter to your prepared bread loaf pan.
Bake at 325 degrees F for 80-90 minutes or until a toothpick can be inserted into the center and come out clean.
Let cool for about 20 minutes in the pan before removing to cool completely on a wire rack.
Slice, serve, and enjoy!
Notes
Mini Loaves Instructions:
Divide batter into 5 mini loaf pans and bake for 35-40 minutes until a toothpick comes out clean.
Recipe Tips:
Adjust zucchini to 3 cups if needed.
Baking time may vary; use a toothpick to check doneness and extend if necessary.
Swap vegetable oil with melted (cooled) butter for a denser texture.
Storage:
Freeze cooled loaf wrapped in plastic for up to 3 months.
Thaw and enjoy once softened. If stored airtight at room temperature, zucchini bread lasts up to 5 days.
Nutrition
Serving:
1
slice
|
Calories:
430
kcal
|
Carbohydrates:
50
g
|
Protein:
5
g
|
Fat:
24
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
13
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
0.2
g
|
Cholesterol:
56
mg
|
Sodium:
377
mg
|
Potassium:
116
mg
|
Fiber:
1
g
|
Sugar:
31
g
|
Vitamin A:
132
IU
|
Vitamin C:
4
mg
|
Calcium:
27
mg
|
Iron:
2
mg