Zucchini Bread

This is one for sure you have heard of,  if not already  tried yourself. I love zucchini bread, and the recipe is basic, easy to  follow.

Fresh out of the oven and the aroma was awesome!

With grated walnuts and a nice dollop of cream cheese frosting. It’s just calling for a nice cold glass of milk to wash it down

Zucchini Bread


3 cups flour

1 tsp salt

1 tsp baking powder

1 tsp baking soda

2 tsp ground cinnamon

3 tsp vanilla extract

3 eggs – beaten

1 cup vegetable oil

2 1/2 cups white sugar

2 cups (about 1 medium) grated zucchini

1 cup chopped walnuts


Grease and flour tow loaf pans (8 x 4 inch)– I used a 3 x 10 inch baking dish.

Sift together the flour, baking powder, baking soda, salt, and cinnamon in a mixing bowl.

Beat the eggs, oil, vanilla, and sugar together in a large mixing bowl. Next, add the sifted dry ingredients to this and mix well. Stir in the zucchini and walnuts and mix to combine well. Pour into your baking dish(s), and bake for  about 50 to 60 minutes or until a toothpick pierced through the center comes out clean. Remove the bread to your serving platter and allow to cool.

Serve as is or with a topping of your choice. I decided that a nice cream cheese frosting would be nice…so I blended together about 4 ounces of softened cream cheese with about 4 Tbsp of softened unsalted butter,  about 1/2 tsp of vanilla extract, and added powdered sugar until the taste was at the right sweetness.

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