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Zucchini Bread
Recipe

12 INGREDIENTS • 8 STEPS • 1HR 30MINS

Zucchini Bread

4.8
4 ratings
I love recreating my mom’s recipes. She really has always been magical in the kitchen and it takes me back to my childhood. She usually makes this amazing zucchini bread in bulk to give as gifts around the Holidays.
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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
I love recreating my mom’s recipes. She really has always been magical in the kitchen and it takes me back to my childhood. She usually makes this amazing zucchini bread in bulk to give as gifts around the Holidays.
1HR 30MINS
Total Time
$2.08
Cost Per Serving
Ingredients
Servings
6
US / Metric
Zucchini
2 cups
Zucchini
about 2 medium
Ground Cinnamon
1 Tbsp
Ground Cinnamon
Baking Soda
1/2 Tbsp
Baking Soda
Salt
1 tsp
Baking Powder
1/4 tsp
Baking Powder
Dark Brown Sugar
1 cup
Dark Brown Sugar
Canola Oil
1 cup
Canola Oil
Walnut
1 cup
Walnut, chopped
Nutrition Per Serving
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Calories
924
Fat
53.0 g
Protein
10.6 g
Carbs
105.9 g
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Zucchini Bread
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author_avatar
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
Cooking InstructionsHide images
step 1
Preheat the oven to 350 degrees F (180 degrees F) and liberally grease two loaf pans with soft butter or shortening.
step 2
Peel Zucchini (2 cups) and grate on the smallest hole of a box grater, then blot dry with a paper towel.
step 2 Peel Zucchini (2 cups) and grate on the smallest hole of a box grater, then blot dry with a paper towel.
step 3
Whisk the All-Purpose Flour (2 cups), Ground Cinnamon (1 Tbsp), Baking Soda (1/2 Tbsp), Salt (1 tsp), and Baking Powder (1/4 tsp) together in a bowl to aerate them and set the bowl aside.
step 4
Combine Granulated Sugar (1 cup), Dark Brown Sugar (1 cup), Canola Oil (1 cup), Eggs (3), and Vanilla Extract (1 Tbsp) in a large mixing bowl. Use a hand mixer to whip it all together thoroughly until creamy and fluffy.
step 4 Combine Granulated Sugar (1 cup), Dark Brown Sugar (1 cup),  Canola Oil (1 cup), Eggs (3), and Vanilla Extract (1 Tbsp) in a large mixing bowl. Use a hand mixer to whip it all together thoroughly until creamy and fluffy.
step 5
While still mixing, slowly add in the dry ingredients just until it is a smooth batter. Then switch to a spatula and fold in the finely grated zucchini and Walnut (1 cup).
step 6
Evenly divide the batter among the two loaf pans and make sure they are smoothed out and even on top.
step 6 Evenly divide the batter among the two loaf pans and make sure they are smoothed out and even on top.
step 7
Bake the bread for 50-60 minutes, until golden brown around the edges and a toothpick inserted in the center comes out cleanly.
step 7 Bake the bread for 50-60 minutes, until golden brown around the edges and a toothpick inserted in the center comes out cleanly.
step 8
Let the loaves cool for 20 minutes before turning them out onto a rack to finish cooling. Serve immediately with great coffee or tea and enjoy! It will also keep in a sealed container for a few days.
step 8 Let the loaves cool for 20 minutes before turning them out onto a rack to finish cooling. Serve immediately with great coffee or tea and enjoy! It will also keep in a sealed container for a few days.
Tags
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Dairy-Free
American
Brunch
Comfort Food
Christmas
Snack
Shellfish-Free
Kid-Friendly
Fall
Vegetarian
Dessert
Quick & Easy
Thanksgiving
Winter
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