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Barb's Best Zucchini Bread Recipe

This award-winning zucchini bread recipe, a family favorite, is unbelievably moist and delicious! Perfect for using up your garden's bounty, this recipe is easy to follow and guaranteed to impress. Get ready for rave reviews! #zucchinibread #baking #gardenrecipes #easyrecipe #summerbaking

Prep Time 20 mins
Cook Time 80 mins
Calories 346.9 kcal
Protein 9g
Rating 4.7 (85 Reviews)
Barb's Best Zucchini Bread 146

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Barb's Best Zucchini Bread

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How to Make Barb's Best Zucchini Bread

  1. Preheat oven to 325°F (160°C) and grease the bottoms only of two 9x5 inch loaf pans.
  2. In a large bowl, beat 2 large eggs until light and foamy.
  3. Add 1 ½ cups granulated sugar, 3 cups grated zucchini (about 3 medium), ½ cup vegetable oil, and 1 teaspoon vanilla extract to the beaten eggs. Mix well.
  4. In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ½ teaspoon salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Gently fold in 1 cup chopped walnuts or pecans and ½ cup raisins (optional).
  6. Pour batter evenly into the prepared loaf pans.
  7. Bake for 60-80 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness around the 60-minute mark.
  8. Let the loaves cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  9. Once completely cool, slice and serve. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

12 g

Sugar

102g

Fat

12g

Carbs

14g

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Breakfast & Brunch Sweets & Sides Desserts American Vegetarian Summer Recipes Baking

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