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Zucchini Bread

Super moist and perfect balance of fresh zucchini and spices!


  • 3 Eggs
  • 1 cup Vegetable oil I do a little less than a cup
  • 1 tsp Vanilla Real vanilla
  • 2 cups Zucchini grated I remove the skin
  • 2 cups All purpose flour I use high altitude
  • 1 3/4 cups Sugar
  • 1/4 tsp Baking powder
  • 2 tsp Baking soda
  • 2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/2 tsp Salt
  • 1 cup Nuts chopped fine I used pecans


  • Preheat oven to 350° 
  • In a stand mixer combine eggs, sugar and oil mixing well. I used speed 3 for a few minutes.
  • In a medium mixing bowl combine flour, sugar, baking powder, baking soda, cinnamon, nutmeg & salt. Mix well. 
  • Add vanilla and zucchini to egg mixture.
  • Add dry mix to egg mix. Do not over mix as the gluten will not hold up once the bread is cooked and will make for a crumbly bread. 
  • Add nuts to mixing bowl and mix for one minute or until all ingredients are well blended. 
  • Bake in 2 greased and floured loaf pans or in one bunt pan for 45 minutes to 1 hour.