Go Back
+ servings

Easy Zucchini Bread

What if there was a way for you to eat more vegetables, but also still eat your favorite baked goods? Well, this easy zucchini bread is just what you need
5 from 1 vote
Print Save
Course: Dessert, Bread
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 2 loaves


  • 3 cups all-purpose flour
  • ½ teaspoon ground nutmeg
  • ½ cup packed light brown sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaaspoon baking powder
  • 1 tablespoon ground cinnamon
  • 3 large eggs
  • 1 cup vegetable oil
  • 1 ¾ cups white granulated sugar
  • 3 teaspoon vanilla extract
  • 2 cups grated zucchini
  • 1 cup chopped walnuts


  • Preheat the oven to 325 degrees F (165 degrees C). Grease two 8x4 inch loaf pans with butter or non-stick cooking spray and line with parchment paper, letting it hang over the edge. Set aside.
  • In a medium bowl whisk together flour, salt, baking powder, baking soda, cinnamon, and nutmeg until combined.
  • In a large bowl using a handheld mixer or whisk beat the eggs, oil, vanilla, and sugar until combined.
  • Slowly add the flour mixture into the egg mixture and beat well until combined.
  • Mix in the shredded zucchini and walnuts.
  • Pour batter evenly into prepared loaf pans and bake for 40-60 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool in pans on a cooling rack for about 20 minutes, then remove from pans and allow to cool completely.
Pin This Recipe