Zucchini Bread

Zucchini Bread


11 people made this

I modified Zucchini Bread IV recipe by Kristen on allrecipes and it is one of the most tasty things I have baked in years! I didn't have baking soda so I used a teaspoon of baking powder instead.

IllawarraFood New South Wales, Australia

Serves: 24 

  • 3 eggs
  • 235 ml vegetable oil
  • 400g white sugar (if you like it sweet)
  • 225g grated zucchini
  • two teaspoons vanilla essence
  • 375g plain flour
  • heaped teaspoon ground cinnamon
  • teaspoon baking powder
  • teaspoon salt
  • 1/3 cup chopped walnuts

Preparation:15min  ›  Cook:1hour10min  ›  Ready in:1hour25min 

  1. Preheat oven to 165 degrees C. Grease two 20x10cm loaf tins with butter.
  2. In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared tins.
  3. Bake for 60 to 70 minutes, or until done.

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Reviews (8)


Love this recipe - didn't add nuts - but it was very crumbly for toasting. Any suggestion about measures to stop crumbling. - 04 Feb 2013


Altered ingredient amounts. From the original Zucchini Bread IV recipe I looked at reviews and combined a few together, as this was first time making didn't want to waste anything so made half the recipe and used the following 1 egg + 1/2 banana, 1/4 cup oil + 1/4 cup apple sauce/puree, 1/4 cup choc chips if don't want to use nuts, 1/3 cup of sugar but next time will try 1/2 cup. Everyone loved it and said why didn't I make the the recipe to get 2! - 28 Jan 2011


Great recipe, easy to cook!! Used olive oil and wholemeal flour instead, less sugar, more zucchini and no walnuts (my 20 month old loved it!!) - 18 Sep 2010

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