Recipes Breakfast and Brunch Breakfast Bread Recipes Zucchini Bread IV 4.7 (1,218) 1,006 Reviews 66 Photos This is the best zucchini bread I have made! I have other recipes, but this is the best! Thanks to my mother! Recipe by Kristen Updated on July 14, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 66 66 66 66 Prep Time: 15 mins Cook Time: 1 hr 10 mins Total Time: 1 hr 25 mins Servings: 24 Yield: 2 - 8x4 inch loaves Jump to Nutrition Facts Ingredients 3 eggs 1 cup vegetable oil 2 cups white sugar 2 cups grated zucchini 2 teaspoons vanilla extract 3 cups all-purpose flour 3 teaspoons ground cinnamon 1 teaspoon baking soda ¼ teaspoon baking powder 1 teaspoon salt ½ cup chopped walnuts Directions Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8x4 inch loaf pans. In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans. Bake for 60 to 70 minutes, or until done. I Made It Print Nutrition Facts (per serving) 231 Calories 12g Fat 30g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 231 % Daily Value * Total Fat 12g 15% Saturated Fat 2g 8% Cholesterol 23mg 8% Sodium 165mg 7% Total Carbohydrate 30g 11% Dietary Fiber 1g 3% Total Sugars 17g Protein 3g Vitamin C 2mg 8% Calcium 15mg 1% Iron 1mg 6% Potassium 63mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved