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Zucchini Bread

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By Betty Crocker Kitchens
Updated Jan 22, 2021
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If your garden has blessed you with an abundance of everyone’s favorite squash, then it’s time to get out the grater, fire up the oven and bake some loaves with this moist, tender, spice-infused easy Zucchini Bread recipe. We'll show you how to make homemade Zucchini Bread with a quick-prep recipe and tips for easily swapping veggies or adding fruit for a dash of sweetness. Master this recipe and you'll open the door to a delicious season of homegrown goodness.

More About This Recipe

  • As silly holidays go, this one is a doozy. August 8 is National Sneak Some Zucchini Onto Your Neighbor’s Porch Day. This whimsical holiday was dreamed up by Tom and Ruth Roy, the silly-at-heart creators of National No Socks Day, Humbug Day, and Make Up Your Own Holiday Day. And while sneaking the veggies right onto the porch is certainly fine, wouldn’t it be great to “upgrade” the holiday spirit a little bit and offer up some loaves of this simple zucchini bread to your neighbors instead? When they taste the sweet, spice-redolent quick zucchini bread, they’ll be campaigning for more national holidays involving the beloved green squash. And if making this zucchini bread recipe has you ready to try more, you’ll find traditional favorites, quick-and-easy shortcuts and fun new twists in Betty’s Best Zucchini Recipe Collection.

Zucchini Bread

  • Prep Time 15 min
  • Total 3 hr 25 min
  • Servings 24
  • Ingredients 13
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Ingredients

  • 3 cups shredded zucchini (2 to 3 medium)
  • 1 2/3 cups sugar
  • 2/3 cup vegetable oil
  • 2 teaspoons vanilla
  • 4 eggs
  • 3 cups Gold Medal™ all-purpose or whole wheat flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon baking powder
  • 1/2 cup coarsely chopped nuts
  • 1/2 cup raisins, if desired
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan with shortening or cooking spray.
  • Step 
    2
    In large bowl, stir zucchini, sugar, oil, vanilla and eggs until well mixed. Stir in remaining ingredients except nuts and raisins. Stir in nuts and raisins. Divide batter evenly between 8-inch pans or pour into 9-inch pan.
  • Step 
    3
    Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.
  • Step 
    4
    Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Nutrition

200 Calories
9g Total Fat
3g Protein
27g Total Carbohydrate
14g Sugars

Nutrition Facts

Serving Size: 1 Slice
Calories
200
Calories from Fat
80
Total Fat
9g
13%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
30mg
10%
Sodium
230mg
9%
Potassium
80mg
2%
Total Carbohydrate
27g
9%
Dietary Fiber
1g
3%
Sugars
14g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
2%
2%
Calcium
0%
0%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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