Zucchini Bread

If your garden is full of zucchini and you’re looking for something sweet with a bit of spice to go with your breakfast, lunch, or dinner, then break out that cutting board and turn on the oven because we have the perfect recipe for you.


  • 3 cups zucchini, shredded
  • 1 2/3 cups sugar
  • 2/3 cup vegetable oil
  • 2 tsp vanilla
  • 4 large eggs
  • 3 cups flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp baking powder
  • 1/2 cup walnuts, coarsely chopped
  • 1/2 cup golden raisins



  1. Preheat oven to 350 o F. Move oven racks to low, so that tops of pans will be in middle oven. Grease two 8-inch loaf pans.
  2. In a large bowl, beat together zucchini, sugar, oil, vanilla, and eggs.
  3. Add in flour 1 cup at a time. then mix in remaining ingredients, except for nuts and raisins. Fold in nuts and raisins with a wooden spoon.
  4. Pour into pans. Bake for 50-60 minutes, until toothpick comes out clean.
  5. Cool 10 minutes, loosen sides, flip to release. Cool on wire rack before wrapping.


Handling & Storage

A summer variety, zucchini should be firm, shiny, and have slightly prickly skin. Look for zucchini that is no more than 2 inches in diameter and free of blemishes.


Nutritional Information

Calories: 307
Total Fat: 13 g
Saturated Fat: 2.4 g
Trans Fat: 0.0 g
Cholesterol: 27 mg
Sodium: 329 mg
Total Carbohydrates: 44.3 g
Dietary Fiber: 1.6 g
Sugars: 24.4 g
Protein: 5.5 g
Serves: 16