Print

Grandma’s Zucchini Bread

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A moist and tender zucchini bread infused with cinnamon and vanilla, perfect for breakfast or as a snack.

Ingredients

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

Instructions

  1. Preheat the oven to 350°F (175°C) and generously grease a loaf pan.
  2. Combine the grated zucchini, sugar, and vegetable oil in a large mixing bowl.
  3. Add the eggs one at a time, beating well after each addition. Then add the vanilla extract.
  4. Mix together the flour, baking soda, baking powder, cinnamon, and salt in another bowl.
  5. Gradually add the dry ingredients to the zucchini mixture, mixing gently.
  6. Fold in the chopped walnuts if using.
  7. Transfer the batter into the prepared loaf pan.
  8. Bake for 50-60 minutes, or until a toothpick comes out clean.
  9. Cool the bread in the pan for a few minutes before transferring to a wire rack.

Notes

Squeeze out excess moisture from grated zucchini for best results. Feel free to experiment with different spices or add-ins.

Nutrition

Find it online: https://doughgirlbylea.com/zucchini-bread-2/

Scroll to Top