Zucchini Bread Loaf

A perfect addition to your Thanksgiving feast! Our recipe for this is all from scratch, home made, moist and delicious!

Note: this recipe will yield 2 loaves.

Prep Time:
20 Min
Cook Time:
1 Hr
Ready In:
1 Hr 40 Min

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  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 teaspoons ground cinnamon
  • 3 eggs
  • 1 cup vegetable oil
  • 2 1/4 cups white sugar
  • 3 teaspoons vanilla extract
  • 2 cups grated zucchini
  • 1 cup chopped walnuts


  1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
  2. Sift the flour, then combine in a mixing bowl with the salt, baking powder, soda, and cinnamon.
  3. Beat the eggs with the oil, vanilla, and sugar in a large bowl. Add the sifted mixture to the creamed mixture, and beat well until smooth (but don’t overdue). Stir in zucchini and nuts and mix well. Pour batter into prepared pans.
  4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean.
  5. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.