Zucchini Bread

Zucchini Bread 2


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

[Total: 0   Average: 0/5]


Zucchini Bread


1 ½ Cups Unbleached Flour

¾ Cups Sugar

2 ¼ Teaspoons Baking Powder

½ Teaspoon Cinnamon

½ Teaspoon Salt

1/3 Cup Olive Oil

2 Large Eggs

1 ½ Cups Shredded Zucchini

1 Teaspoon Vanilla

Preheat oven to 350° F.  Grease an 8 ½ x 4 ½ inch metal loaf pan.  In a large bowl mix together flour, sugar, baking powder, cinnamon and salt.  In a medium bowl mix together oil, eggs and zucchini.  Stir wet mixture into flour mixture just until flour is moistened.  Pour batter into prepared pan.  Bake for 1 hour and 10 minutes or until toothpick comes out clean.  Remove from oven and cool in pan on a wire rack for 10 minutes.  Remove from pan and cool completely on wire rack.  Makes 1 loaf – Approximately 12 slices


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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