Zucchini Bread recipe

Many years ago, my sister in law used to make this bread. It was in the days when the zucchinis from the garden were plentiful and Autumn weather had set in. Baking this bread always brings back very fond memories of that time for me.

Yield: 2 loaves

Veronica's Zucchini Bread

prep time: 15 MINScook time: 1 hourtotal time: 1 hours and 15 mins
Moist and delicious loaf, wonderful eaten warm with butter.


  • 3 eggs
  • 2 1/4 cups caster sugar
  • 3 teaspoons vanilla extract
  • 1 cup sunflower oil
  • 2 cups grated zucchini
  • 3 cups plain flour
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon bicarbonate soda (baking soda)
  • 3 teaspoons cinnamon
  • 1 cup walnuts (optional)


  1. Preheat oven to 180 degrees celsius (350 Fahrenheit)
  2. Grease and line with baking paper 2 x 14cm x 22cm (5.5" x 8.5") bread loaf tins. 
  3.  Beat eggs until they become pale in colour and fluffy in consistency.
  4. Add the sugar, oil and vanilla. Beat until thick.
  5.  Stir in the grated zucchini
  6.  Sift the flour, baking powder, bicarbonate soda, salt and cinnamon into the wet ingredients. Fold the ingredients together.
  7.  Fold in walnuts, if using.
  8. Pour equal amounts into the 2 tins. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Allow to sit in tins for 5 minutes before turning out onto a baking rack to cool. Lovely to eat warm or cool.
Created using The Recipes Generator

The sugar content is quite high (though, remember you are making two loaves, not one) and I can imagine that you can substitute or even just reduce the amount, as it is quite sweet anyway. I hope you enjoy the recipe!

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