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Zucchini Bread

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  • Author: Jill Baker
  • Yield: 2 loaves 1x


Zucchini, zucchini everywhere! This is a quick and simple way to use up those abundant vegetables! Who doesn’t love some yummy bread?


Units Scale

2 c. Chopped Zucchini (shredded works great too)
1 c. Oil
2 c. Sugar
3 c. Flour
1/2 c. Nuts (optional)
3 eggs
1 tsp. Salt
1 tsp. Baking Soda
1 tsp. Baking Powder
2 tsp. Cinnamon
1 tsp. Vanilla


  1. Preheat oven to 325 degrees (F)
  2. Mix all ingredients together.
  3. Pour into 2 greased loaf pans.
  4. Bake for 50 minutes or until tester comes out clean.


This recipe is from Nancy DeKraker and brought to us out of a collection of recipes from a church cookbook.