Zucchini Bread

Zucchini Bread
Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 10 servings
  • Prep: 5 mins
  • Cook: 60 mins

Serve this bread toasted and with a smear of softened cream cheese for breakfast. The bread can be frozen up to 3 months.


3/4cup vegetable oil
1 1/4cups sugar
3 eggs, beaten
1 3/4cups shredded unpeeled zucchini (do not drain)
2cups all-purpose flour
1 1/4teaspoons baking soda
2 1/2teaspoons baking powder
1teaspoon salt
1teaspoon cinnamon


  1. Preheat oven to 325F. Spray a 9 x-5-inch loaf pan with cooking spray and dust with flour.
  2. 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.

Nutritional Info *per serving

  • Glycemic Load 17
  • Calories 360
  • Fat 18g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 11g
  • Monounsaturated Fat 4.5g
  • Cholesterol 55mg
  • Sodium 540mg
  • Potassium 105mg
  • Carbohydrate 46g
  • Fiber 1g
  • Sugars 26g
  • Protein 5g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 6%
  • Calcium 8%
  • Iron 10%