Zucchini Bread Recipe

Zucchini Bread Recipe

Zucchini Bread Recipe

24 slices

Prep Time:
15 minutes

Cook Time:
1 hour

Total Time:
1 hour 15 minutes



3 eggs

1 c. oil

2 tsp. vanilla

2 c. shredded zucchini (don’t peel)

1 c. crushed, drained pineapple

3 c. flour

1 tsp. salt

1 tsp. baking soda

1 tsp. baking powder

1 tsp. cinnamon

1/4 tsp. nutmeg

1 c. walnuts

1 c. raisins (optional)


Beat together eggs, oil, sugar and vanilla until foamy.

Stir in zucchini and pineapple.

Combine all dry ingredients and stir into first mixture.

Don’t over beat. Pour into 2 greased 9 x 5 inch pans.

Bake at 350 degrees for 50 minutes to 1 hour or until toothpick comes out clean.

Cool in pans for 10 minutes and then cool on a wire rack.

Nutrition Information:

Yield: 24

Serving Size: 1

Amount Per Serving:

Calories: 204Total Fat: 13gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 23mgSodium: 180mgCarbohydrates: 19gFiber: 1gSugar: 5gProtein: 4g

© Dani Conde

Category: Bread and Rolls

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