Zucchini Bread

Well, there are these zucchinis lying in my fridge, courtesy Hubby’s colleague. And hubby was quite tied up about the zucchini bread. So the search began again and the internet offered multitudes of zucchini bread recipes. Here is my adapted version. Turned out quite well I suppose as hubby could not have enough of it and even took some for his colleague as a thank you gesture.

This recipe makes a 2 pound loaf or you can divide it into two smaller ones.


3 eggs

1 cup vegetable oil

2 cups white sugar

2 cups grated zucchini

2 tsp vanilla extract

3 cups all-purpose flour

1 tsp ground cinnamon

1 tsp ground nutmeg

2 tsp baking soda

1 tsp baking powder

1 tsp salt

1/2 cup chopped almonds

Zucchini Bread

Beat the eggs till light and fluffy. Add oil and sugar and mix till well blended. Add the dry ingredients except flour. Add the grated zucchini and the vanilla essence. Mix thoroughly. Leave the skin on the zucchini for this gives a wonderful color to the bread. Squeeze out excess juices before mixing it in.

Add the flour one cupful at a time and fold in gently.

Grease the loaf tin and pour the bread batter in it. Sprinkle the almonds on top.

Bake in a pre-heated oven at 165 degrees C for 60-70 minutes or till a toothpick when inserted comes out clean. Let it cool on a wire rack before serving.

Zucchini Bread


One Response

  1. You Zucchini Bread is awesome! Thanks for sharing. If you wont mind I’d love to guide Foodista readers to your post. Just add the foodista widget to the end of this post so it will appear in the Foodista pages and it’s all set, Thanks!

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