Eat Without

Zucchini Bread

Source: Favorite Recipes for Family Meals Washington State University Extension

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

This tasty zucchini bread can be eaten as a dessert or snack. Serve warm or cooled.

Makes
16 servings

Ingredients

  • 3 eggs
  • 1 cup sugar
  • 1/4 cup vegetable oil (or cooking oil of your choice)
  • 2 cups zucchini (grated)
  • 1/2 teaspoon vanilla
  • 1 1/2 cups flour (all-purpose)
  • 1 1/2 cups whole wheat flour
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 cup raisins

Directions

  1. Wash hands with soap and water.
  2. Preheat oven to 325 °F
  3. Lightly grease and flour a 9x5 loaf pan.
  4. In a large mixing bowl, beat eggs lightly. Add sugar, oil, zucchini, and vanilla and beat.
  5. In a separate bowl, measure dry ingredients and stir to combine. Add raisins.
  6. Add dry ingredients to the egg mixture. Stir just until all ingredients are moistened.
  7. Spoon into loaf pan.
  8. Bake at 325 °F for 50 minutes. Test for doneness by inserting a toothpick in the center. It should come out dry.
  9. Allow loaf to cool 5 to 10 minutes before turning out onto a cooling rack.
  10. Serve warm or allow to cool before slicing.

Notes

Learn more about: Zucchini

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.