Classic Zucchini Bread


Make the most of summer squash season by baking up a loaf of cinnamon-scented zucchini bread.

Prep Time:
25 mins
Bake Time:
55 mins
Cool Time:
10 mins
Total Time:
1 hrs 30 mins
2 loaves


  • 3 cup all-purpose flour

  • 1 tablespoon baking powder

  • 1 ½ teaspoon ground cinnamon

  • 1 teaspoon salt

  • 2 eggs, lightly beaten

  • 2 ½ cup coarsely shredded, unpeeled zucchini

  • 2 cup sugar

  • 1 cup vegetable oil

  • 2 teaspoon vanilla

  • 1 cup chopped walnuts or pecans (optional)

  • cup raisins (optional)


  1. Preheat oven to 350°F. Grease the bottom and 1/2 inch up sides of two 8x4x2-inch loaf pans; set aside. In a large bowl stir together flour, baking powder, cinnamon, and salt. Make a well in center of flour mixture; set aside.

  2. In a medium bowl combine eggs, shredded zucchini, sugar, oil, and vanilla. Add zucchini mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). If desired, fold in nuts and raisins.

  3. Spoon batter into prepared pans; spread evenly. Bake in the preheated oven about 55 minutes or until a toothpick inserted near centers comes out clean. Cool in pans on a wire rack for 10 minutes. Remove from pans. Cool completely on wire rack. Wrap and store overnight before slicing.

    Classic Zucchini Bread
    Jason Donnelly

Nutrition Facts (per serving)

181 Calories
8g Fat
25g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 28
Calories 181
% Daily Value *
Total Fat 8g 10%
Saturated Fat 1g 5%
Cholesterol 15mg 5%
Sodium 128mg 6%
Total Carbohydrate 25g 9%
Total Sugars 15g
Protein 2g
Vitamin C 1.8mg 9%
Calcium 40.4mg 3%
Iron 0.7mg 4%
Potassium 47mg 1%
Folate, total 28.2mcg
Vitamin B-12 0.1mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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