Prize Winning Zucchini Bread Recipe

This recipe has been a family favorite for generations! Originally found in a Nevada, Iowa newspaper, it recently took home a blue ribbon at a Colorado county fair. Get ready to bake up two delicious loaves of moist, flavorful zucchini bread that's guaranteed to impress. Perfect for breakfast, snacks, or a delightful dessert!

Prep Time 20 mins
Cook Time 85 mins
Calories 301.5 kcal
Protein 8g
Rating 0.0 (1 Reviews)
Prize Winning Zucchini Bread 32

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Prize Winning Zucchini Bread

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How to Make Prize Winning Zucchini Bread

  1. Preheat oven to 325°F (160°C). Grease and flour two 9x5 inch loaf pans.
  2. In a large bowl, lightly beat 2 large eggs.
  3. Add 1/2 cup vegetable oil, 1 1/2 cups granulated sugar, 2 cups grated zucchini, and 1 teaspoon vanilla extract. Mix well.
  4. In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Stir in 1 cup raisins or 1 cup chopped walnuts (optional).
  7. Pour batter evenly into the prepared loaf pans.
  8. Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness around the 55-minute mark.
  9. Let the loaves cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

14 g

Sugar

108g

Fat

9g

Carbs

15g

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Breakfast & Brunch Sweets & Sides Desserts Salmon Recipes The Americas American Vegetarian Summer Recipes Baking

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Time To Make Course Main Ingredient Preparation For Large Groups Breads Vegetables Dietary Quick Breads Squash Number Of Servings 4 Hours Or Less