You are here: Home » Recipes » Zucchini Bread Zucchini Bread Kitchen Tested Yield 10 servings Prep 5 mins Cook 60 mins When the abundant zucchini harvest has you stumped, try this hearty Zucchini Bread. Mark Boughton Photography / styling: Teresa Blackburn PrintEmail Serve this bread toasted and with a smear of softened cream cheese for breakfast. The bread can be frozen up to 3 months. Ingredients 3/4 cup vegetable oil1 1/4 cups sugar3 eggs, beaten1 3/4 cups shredded unpeeled zucchini (do not drain)2 cups all-purpose flour1 1/4 teaspoons baking soda2 1/2 teaspoons baking powder1 teaspoon salt1 teaspoon cinnamon Instructions Preheat oven to 325F. Spray a 9 x-5-inch loaf pan with cooking spray and dust with flour. Combine oil, sugar, eggs and zucchini in a large bowl. Combine remaining ingredients in a separate bowl; gradually add to zucchini mixture. Beat 3 minutes with mixer on medium speed. Scrape batter into prepared pan. Bake 1 hour, or until inserted knife comes out clean. Recipe by Cindy Kerschner.