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Zucchini Bread

Posted in : Bread on by : MikeZ

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Zucchini Bread

A late Summer favorite using some of your garden Zucchini.
Difficulty: Medium
Cuisine American
Keyword Breads
Method Oven
Prep Time 20 minutes
Cook Time 1 hour
Cooling 10 minutes
Total Time 1 hour 30 minutes
Servings 16 Slices
Calories 300kcal


  • 2 8½" x 4½" Loaf Pans
  • Large Mixing Bowl
  • Medium Mixing Bowl


  • 3 Cups AP Flour
  • 2 Cups Zucchini - Grated, Do not remove the liquid
  • 3 Large Eggs
  • 1 Cup Chopped Walnuts
  • ½ Cup Golden Raisins
  • tsp. Ground Cinnamon
  • ½ tsp. Ground Nutmeg
  • 1 tsp. Baking Soda
  • ½ tsp. Baking Powder
  • 1 tsp. Salt
  • Cup Granular Sugar
  • 1 Cup Butter - Melted then cooled to Room Temp
  • 2 tsp. Vanilla Extract
  • Cooking Spray


  • Preheat the oven to 325° F.
  • Grease Loaf Pans with cooking spray.

Dry Ingredients

  • In a medium bowl, combine the Flour, Cinnamon, Nutmeg, Baking Soda, Baking Powder, and Salt using a whisk.

Wet Ingredients

  • In a large bowl, whisk the Eggs with the Sugar.
  • Add the Grated Zucchini, Melted Butter, and Vanilla Extract using a spatula to combine.


  • Add the DRY ingredients to the WET ingredients and mix until just combined.
  • Add the Nuts and Raisins, then divide the batter evenly into the prepared pans.
  • Bake for 60 to 65 minutes on the middle rack, or until a toothpick comes out clean.
  • Set the pans on a wire rack to cool for 10 minutes, then turn out the loaves onto a rack to cool completely.


Freezing: This bread may be frozen for as long as 3 months in a freezer bag once cooled. Thaw overnight in your refrigerator before serving.

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