Zucchini Bread
Contributed byMeribah Howarth
Ingredients
- 3 eggs
- 2 cup sugar, granulated
- 1 cup vegetable oil
- 3 teaspoon vanilla extract
- 3 teaspoon ground cinnamon
- 3 cup flour, all-purpose
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder (double-acting)
- 2 cup zucchini, raw (grated and peeled)
- 1 teaspoon cloves (optional)
- 1 teaspoon allspice (optional)
- 1 cup chopped nuts, golden raisins or wheat germ (optional)
Yield: 2 Loaves
Prep Time: 30 minutes
Cook Time: 1 hour
Instructions
Beat eggs until light and foamy. Add the sugar, oil and vanilla and mix well. Stir in greased zucchini. Combine the dry ingredients and add to the egg-zucchini mixture. Stir until well blended. Add nuts, raisins or wheat germ, if desired, and pour into 2 butter-greased 9 x 5 x 3-inch loaf pans. Bake at 350° for 1 hour. Cool on a rack.
Zucchini bread freezes well.
© 2025 Upper Arlington Public Library
2800 Tremont Road, Upper Arlington, OH 43221 • (614) 486-9621