Zucchini Bread
At a Glance
- Cook
- 1 hour
- Total
- 1 hr 20 min
- Servings
- 2.00 loaves
Categories
- Bread
- Baking
Dietary
- Vegetarian
Allergens
- Eggs
- Wheat
- Tree nuts
Servings & Nutrition
Original recipe serves 2. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Zucchini Bread brings together 3 eggs, beaten, 2 cups sugar, 1 cup vegetable oil in a practical dish for home cooking. It takes about 1 hr 20 min to prepare and cook. It makes approximately 2 servings.
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Equipment
Two 8x4-inch loaf pans, oven, mixing bowl
Ingredients
- 3 eggs, beaten
- 2 cups sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla
- 3 cups sifted flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1/8 teaspoon clove
- 1/8 teaspoon ginger
- 1/8 teaspoon nutmeg
- 1/8 teaspoon allspice
- 1 large zucchini, trimmed and grated
- 3/4 cup chopped pecans
Instructions
Heat oven to 350°; Beat eggs, sugar, oil and vanilla together until smooth; stir in flour, baking powder, baking soda, cinnamon, salt, ground cloves, ginger, nutmeg and allspice until just combined; stir in zucchini and pecans.
Spoon into two greased 8x4-inch loaf pans, filling 3/4 full; bake until golden and a cake tester tests clean, about 1 hour.
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